Hot smoked pork belly

Name: Hot smoked pork belly
Yield: kkl per 100 g
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.

Cookinero 9 November 2022

Hot smoked brisket is a great dish for any table

How to cook Hot smoked pork belly

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.

Servings: kkl per 100 g

Calories: 178.4 kcal

Fats: 10

Proteins: 21.2

Carbohydrates: 0.8

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.

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

Can I use a different type of wood for smoking besides alder?

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.

How long can I store hot smoked pork belly in the refrigerator?

Properly stored in an airtight container, hot smoked pork belly will last 3-4 days in the refrigerator. For longer storage, freeze it.

Can I make this recipe without a smoker?

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.

What are some serving suggestions for hot smoked pork belly?

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.

Can I reduce the salt in the brine for a lower-sodium version?

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.

How can I tell when the pork belly is fully smoked?

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.

Can I freeze the smoked pork belly for later use?

Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before reheating gently.

What if I don't have space to hang the pork belly to dry?

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.

Can I use this method for other cuts of pork?

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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