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
Combine chorizo, onions, garlic and tomatoes
Coat both sides of the meat
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
- Cure-cumin, white pepper, salt, brown sugar, coriander