Hot smoked pork belly

Ingredients

• pork belly 2 kg
• salt - 100 g per 1 liter of water
• bay leaf - 4-5 pcs.
• ground pepper - 1 tbsp. l.
• garlic - 3-4 cloves
• barbecue seasoning - 2 tbsp. l.

Cooking

Step 1

We prepare the ingredients.

Step 2

We dip spices, garlic, parsley, pepper, salt into water and bring the brine to a boil. Boil for 2-3 minutes and turn off. Cool the brine to room temperature and lower the brisket into it. The whole brisket should be covered with brine! To do this, you can cover it with a plate and put a small load. Brisket in brine should be 3-4 days in the refrigerator.

Step 3

Then we take the brisket out of the brine. We hang it for a day in a ventilated room so that the glass has excess moisture and it wilts a little.

Step 4

Pour about 1 handful of alder sawdust into the smokehouse. We put the tray to drain the fat (I covered the tray with foil to make it easier to wash later), put the brisket on the grates (the pieces of the brisket should not touch each other and the walls of the smokehouse, close the lid of the smokehouse.

Step 5

We put the smoker on maximum heat, after 10 minutes we reduce the fire to moderate. The total smoking time is 50-60 minutes.