Homemade Smoked Pork Belly - Curing and smoking the pork belly.

If you decide to cook your own smoked pork belly in the form of a roll or simply as a whole piece, then the main thing you need to know is how to salt the meat for smoking. After all, without clear, correct knowledge of what and how much to take, how to prepare the marinade, how long to keep the meat in it, nothing may work out. Smoked meatloaf, in addition to being simply delicious, is also an excellent option for preserving meat for future use. And homemade preparation cannot be compared with its store-bought counterpart.

Ingredients: ground red pepper, pork, salt, ground black pepper, garlic

So, let's move on to the recipe for salting brisket for smoking.

Salting begins with preparatory work. Take the pork belly, freed from the ribs. Rinse and let dry.

Pour boiled, cooled brine over the meat and forget about preparing it for 14-15 days.

Making brine for smoking meat is simple: add 1.25 kg of salt to 5 liters of water, let it boil and dissolve the salt. Wait until it cools down.

Then, when the time allotted for salting is over, rinse the salted brisket with cold water and dry with a towel.

Now, thoroughly rub the meat with chopped garlic, sprinkle with black and red pepper. Roll into a roll and tie with twine, each subsequent turn of which is wound 2-3 cm from the previous one.

That's all you need to do before smoking. You can take salted pork belly to the smoker. After finishing the smoke treatment, the finished roll should acquire a brown color.In a cool place, this smoked meat preparation is stored for about 2-4 months.

As you can see, salting meat for home smoking is a simple procedure if you know how to do it correctly. A fragrant, juicy and delicious homemade pork belly roll is good to cut into a snack or take with you on a hike, on a picnic or to the country house. It looks great as one of the components of cold cuts for the holiday.

Homemade Smoked Pork Belly - Curing and smoking the pork belly.

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