Hot smoked pork belly
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Crowd:
as desired
Preparation time:
⧗ Leave to steep for 5 days
Grilling/smoking time:
⧗ 4–5 hours
Grill(s) & Equipment:
• Smokehouse (Masuria)
Ingredients
• several pieces of pork belly, quantity as desired, adjust the brine quantity if necessary, the meat should be completely covered by the brine.
Basic recipe for the brine:
• 10 litres of water
• 800 g salt
• 3 cloves of garlic
• 10 bay leaves
• 50 g peppercorns
• 50 g allspice
Practical accessories are available in our FIRE&FOOD shop!
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ For the brine, heat the water together with the salt, garlic and spices until the salt has dissolved. Then set aside to cool. Strain the garlic and spices and pour the brine over the meat, making sure it is completely covered. Leave to marinate in the fridge for 5 days, turning the meat daily.
➋ On the day of smoking, remove the meat from the brine, wash it and pat it dry with kitchen paper.
➌ Tip: Then let it air dry for at least 2 hours - the drier the pork belly is, the better it will absorb the smoke flavor. If you don't have time for this, you can smoke the meat straight away. Set the smoker to 60-70 °C. Smoke the pieces of meat for 4-5 hours, depending on the thickness.
Recipe from Masuria
Sebastian Pawłowski, the owner of FPH Blender, a company founded in Ostróda in 2001, has deep roots in Masuria. By founding Masuria, he has fulfilled his dream of giving shape to his version of outdoor living and cooking. We have grown together with our clients," says Managing Director Martin Kaczynski. www.masurialiving.com
FIRE&FOOD recipe from issue 04/23
