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Hot smoked pork belly

Author
Cookinero 9 Nov 2022
17700
Hot smoked pork belly

Hot smoked brisket is a great dish for any table

How to cook Hot smoked pork belly

Step 1

Hot smoked pork belly

We prepare the ingredients.

Step 2

Hot smoked pork belly

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

Hot smoked pork belly

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

Hot smoked pork belly

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

Hot smoked pork belly - FAQ About Ingredients, Baking Time and Storage

Yes, you can use woods like apple, cherry, or hickory for a different flavor profile. Avoid resinous woods like pine, as they can impart a bitter taste.
Properly stored in an airtight container, hot smoked pork belly will last 3-4 days in the refrigerator. For longer storage, freeze it.
While a smoker provides the best results, you can use a grill with indirect heat and wood chips for a similar effect. Alternatively, try liquid smoke in the brine for a quick fix.
Serve sliced with pickles and mustard, in sandwiches, or as part of a charcuterie board. It also pairs well with roasted vegetables or in hearty salads.
Yes, but salt is crucial for curing. Reduce it slightly, but don't omit it entirely. Consider using a salt substitute if needed, but check for flavor balance.
The pork belly should have a deep golden-brown color and reach an internal temperature of 145°F (63°C). The meat will firm up slightly when properly smoked.
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before reheating gently.
Place it on a wire rack over a baking sheet in the refrigerator. The air circulation will still help dry the surface, though it may take slightly longer.
Yes, this technique works well for pork shoulder or loin, but adjust smoking times based on the thickness of the cut. Thicker cuts will require more time.

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