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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Dried, cold smoked pork belly

    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 :


    In the salt cure :


    Building the pile :


    Built and ready for the refrigerator :


    Smoked and dried :


    Nice and stiff :


    Another view (with more light):


    Thanks for looking.

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

    , I just noticed that I left the date in the format day, month, year.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Sounds interesting Cal. But it looks good enough to eat as is! Don't know if I could wait for cabbage soup!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    I'm afraid I would be samplin' and it would be all gone by soup time.
    Jim

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I'd have to sample it with a side of Cole slaw purely for quality control of course
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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