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Hot smoked belly meat

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Ingredients for 1 servings:

  • 2 kg pork belly (belly meat), streaky
  • 36 g curing salt
  • ½ tsp peppercorns, optional
  • Wood (beech shavings)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

extra long matured

Rub the pork belly with curing salt and, if desired, peppercorns, and seal it in a vacuum. Let the meat mature for 12 weeks. Check the vacuum regularly to make sure it’s not leaking air. Then hang the pork belly to dry for 2 days. Then hot smoke the meat for 4 hours, let it hang for 3-4 days, and enjoy. The pork belly will keep for some time in the refrigerator, but not as long as cold smoked. However, it will be juicier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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