We use the recipes and procedures in this book
Combine all ingredients in robot coupe. Pack mixture around belly. Cure in the refer covered until firm about 4-6 weeks. You may have to drain off water and add more cure
Rinse off cure
Roll tightly in cheesecloth
Tie off the end and leave enough string for hanging
Hang in your cureing cabinet. We use our QC 40 set at 60F (15C) and let cure for about 1 - 2 weeks.
Now that they are cured and firm it's time to smoke
Put wet chips into smoke box
We are using our 767SKIII oven from Alto-Shaam. After loading the wood chips put an ice pan over the smoke box to keep the oven cool.
Cold smoke for 30 min and leave in the oven for 90 min. To let the smoke penetrate the meat.
Ready to slice and enjoy
Meat is slightly smokie with beautiful color
- Per belly
- 8.0 Garlic cloves
- 4.0tsp Pink salt
- 4.0oz Kosher salt
- 4.0Tbsp Cracked pepper
- 3.0Tbsp Juniper berries
- 4.0 Bay leaves
- 1.0tsp Nutmeg
- 5.0 Sprigs Thyme
Menomonee Falls, WI