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. Alto- Shaam 97
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