The Flavor Democracy

Smoked pork tri-tips… brined for 10 hours with pink Himalayan salt, lemon grass, aromatics (star anise, juniper berries, cloves, ‘red’ pepper corns, coriander seeds, gochugaru flakes, ground cloves, smoked black pepper), cider vinegar, sliced red onion, sliced garlic, whiskey smoked salt, and lemon zest. I smoked the meat for approx 30+ min at 400°, vacuum sealed it in individual bags, and then allowed it to rest overnight in the refrigerator. The next day I sliced the meat about 2 mm thin with a mandolin. The American yellow mustard and multi-grain crackers were excellent complements to the smokey notes, spice, and natural sweetness of the cut. I paired it with an inexpensive Côtes du Rhône Villages