Name: How to smoke pork belly & chorizo in a cook & hold oven
Ingredients: Pork belly; Chorizo sausage; Tomatoes; Parsley; Sage; Onions; Garlic; Thyme; Cure-cumin; white pepper; salt; brown sugar; coriander

STEPS
INGREDIENTS

                Rub both sides of meat with cure
            
                Chop herbs
            
                Combine chorizo, onions, garlic and tomatoes
            
                Coat both sides of the meat
            
                Add herbs
            
                Place in heated alto-Shaam cook & hold smoker
            
                Add soaked wood
            
                Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.
            
                This is how it will look the next morning
            
 Pork belly
 Chorizo sausage
 Tomatoes
 Parsley
 Sage
 Onions
 Garlic
 Thyme
 Cure-cumin, white pepper, salt, brown sugar, coriander

How to smoke pork belly & chorizo in a cook & hold oven

Slowly braise overnight in your Alto-Shaam cook & hold smoker to have moist and smoky pork. cooking overnight gives you 1 menu item done when you come in to start your shift.

Rub both sides of meat with cure

Chop herbs

Combine chorizo, onions, garlic and tomatoes

Coat both sides of the meat

Add herbs

Place in heated alto-Shaam cook & hold smoker

Add soaked wood

Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.

This is how it will look the next morning