Hot smoked pork belly

Servings: kkl per 100 g
Calories: 178.4 kcal
Fats: 10
Proteins: 21.2
Carbohydrates: 0.8
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Description

Hot smoked brisket is a great dish for any table

Cooking

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.

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.

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