Paprika or pepper belly

Ingredients for 1 servings:

• 1 kg pork belly, boned
• 500 g water
• 60 g curing salt
• 1 clove(s) garlic
• 5 g juniper berries, crushed
• 7 ½ g coriander, crushed
• 7 ½ g peppercorns, black, crushed,
• 10 g sugar
• 2 tbsp paprika powder, or crushed black pepper, for rolling

Instructions

Working time approx. 40 minutes; Rest period approx. 8 days; Cooking/baking time approx. 16 hours; Total time approx. 8 days 16 hours 40 minutes

Boil the brine for about 15 minutes, strain, and let cool. Place the belly and brine (meat weight + 20% brine) in a freezer bag, ensuring the brine surrounds the meat. Cure for 8 days. Then vacuum-seal the belly and cook in the sealed vacuum bag at 85°C (approx. 1.25 minutes per mm of thickness). Then cut into 3cm-thick portions and remove the rind. Roll in paprika and/or crushed pepper and smoke cold for about 8-16 hours, depending on how intense the smoky flavor is desired. Once cooled, wrap portions in cling film. The remaining brine can be frozen.