We marinate the boneless pork flank in salt brine with wild spices. The meat must be submerged (drowned) in boiled water, and the meat marinated in this way is left in the refrigerator at a temperature of +3°C for 7 days. We take out the meat and dry it in the combi oven on the program mentioned above, then in the second step we insert the Vision Smoker and smoke it.