Hot-Smoked Pork Belly in a Smoker
Description
The recipe won't take much of your time. If you want to know how to smoke pork belly – you've come to the right place. The technique is quite simple – first prepare the marinade. Bring water in a pot to a boil, add the spices and simmer for a couple of minutes, then cool and add salt and sugar. Pour the marinade over the meat, weigh it down and refrigerate for three days. Then rinse and leave in the refrigerator for another day. Fill the smoker with wood chips, hang the pork belly and smoke for one hour. Then cool and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Prepare the marinade: bring water to a boil in a saucepan, add the spices, and simmer for a couple of minutes; then let it cool and add the salt and sugar. Pour the marinade over the meat, weigh it down, and refrigerate for three days.
- 3
Step 3
After the marinating time has elapsed, remove the brisket from the brine, rinse it, pat dry with paper towels, and leave it in the refrigerator for 24 hours uncovered.
- 4
Step 4
Pour wood chips into the smoker and hang the brisket on a string. Smoke for one hour at a temperature of about 70 degrees. Then chill and serve at the table.