Hot-Cured Pork Belly

Description

I'll tell you how to cure pork belly using the hot method. This method can be called classic: no tricks will make the meat as tasty and smoky as cooking it in a smokehouse! So if you have such a unit at your dacha, it would be a shame not to use this recipe. Serve with herbs and sauce.

Instructions

1. 1

   Step 1

   

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   1. Prepare the brine. Bring water to a boil and dissolve salt and sugar in it. Cut the meat into pieces (200 grams each). Pour the brine over it, add minced garlic and bay leaves.

2. 2

   Step 2

   

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   2. Keep in the refrigerator for 5 days under weight. Then dry the brisket, fire up the smoker, and smoke for 5-6 hours.

3. 3

   Step 3

   

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   3. Meat smokes unevenly, so periodically take it out, cut into it, and taste-test: some pieces may be ready sooner. Good luck!