View Full Version : Dried, cold smoked pork belly

05-07-2014, 03:20 AM
Poitrine salé, Ailé, Fumé, Séché
Dried, smoked, salted garlic pork belly

Dry cure the sliced belly in sea salt for 24 hours (02/05/14, 16H30 to 03/05/14, 17H).
Rinse well, soak in water for 2 hours (03/05/14, 17H30 – 03/04/14, 19H30).
Rub the belly with garlic slices, pile the belly slices alternating with slices of garlic.
Place in the refrigerator over night (03/05/14, 19H30 – 04/05/14, 11H30).
Before smoking, rub with a mixture of crushed white and black pepper corns (only a little).

Cold smoke 3½ hours with Cherry and Oak. Temperatures : Min - 19°C (66°F), Maxi – 39°C (102°F), Ave – 29,9°C (86°F).

Dehydrated for 15½ hours. Temperatures : Min – 14,9°C (59°F), Maxi – 35,6°C (96°F) , Ave – 22,8°C (73°F).

This type of pork is used, for example, in making a Cabbage soup.

To start with :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2912_zps4b5e5a55.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2912_zps4b5e5a55.jpg.html)

In the salt cure :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2913_zps0fa94321.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2913_zps0fa94321.jpg.html)

Building the pile :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2917_zpsc3a7460d.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2917_zpsc3a7460d.jpg.html)

Built and ready for the refrigerator :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2918_zpsfdb8188e.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2918_zpsfdb8188e.jpg.html)

Smoked and dried :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2924_zps5303e675.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2924_zps5303e675.jpg.html)

Nice and stiff :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2926_zps82145e5a.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2926_zps82145e5a.jpg.html)

Another view (with more light):
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2928_zpse6122f90.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2014-05-04/Dried%20garlic%20salt%20pork/100_2928_zpse6122f90.jpg.html)

Thanks for looking.

To be continued... (some day - cabbage soup is a winter meal !)

:oops:, I just noticed that I left the date in the format day, month, year.

05-07-2014, 05:56 AM
Sounds interesting Cal. But it looks good enough to eat as is! Don't know if I could wait for cabbage soup!:msn-wink:

05-07-2014, 07:12 AM
:whathesaid: I'm afraid I would be samplin' and it would be all gone by soup time.

05-07-2014, 02:49 PM
Yup .. cured smoked belly means bacon to me .. dried or not it wouldn't make it to soup time. Great job Cal .. looks very tastey to me

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

05-07-2014, 08:06 PM
:thumbs up:I'd have to sample it with a side of Cole slaw purely for quality control of course:msn-wink: