Wet-cured pork belly (boiled-smoked)
Description
It works both for festive occasions and for everyday meals. Above, I described it in detail,
Instructions
- 1
Step 1
Rinse the brisket and pat it dry, then cut it into portion-sized pieces.
- 2
Step 2
Prepare all the necessary dry spices.
- 3
Step 3
Bring half a liter of water to a boil and add the spices. After 3 minutes, remove from the heat, pour in another liter of water, add salt and sugar, and stir thoroughly until fully dissolved.
- 4
Step 4
Place the pork belly pieces in a deep container and cover with marinade. Press the pork belly down from above with a small weight and refrigerate for 72 hours. After marinating, remove the pork belly, rinse with cold water, then dry at room temperature for 10 hours.
- 5
Step 5
Smoking remains; do this in the most convenient way. Smoke for 3–4 hours, raising the temperature to a maximum of 75 degrees. Then place the pork belly in a cool spot to air out (on the balcony) for 24 hours.