This is the traditional and best way of preparing meat for smoking. No nasty chemicals, no special pickling salt. You only need the regular salt and garlic. That’s it! Tasty can be healthy!
Ingredients:
- meat: pork belly
- 500g or more table salt
- 1 or more garlic bulb
Processing:
- Clean the meat if needed (we usually always rinse it in hot water when store-bought)
- Crush lots of garlic and mix it with plenty of salt. We used one large garlic bulb.
- Rub in and cover the meat with the salt garlic mix
- Cover with a clean towel and keep in a fridge for 4 days. Check every day and remove the excess water if there is any
- After 4 days (3 nights), wash the meat in hot water to wash off all the salt-garlic mix.
- Dry with a clean towel, put a cotton string through, and leave overnight in a fridge.
- The next morning, the meat is ready for smoking!
TIPS:
- 4 days mean for me 3 nights in the fridge 🙂 just to avoid any mistakes plus one additional night in the fridge after rinsing and drying the meat
- smoking time depends on how thick your meat is, we usually smoke between 5-7 hours. It depends on the thickness of the meat.
- the smoking temperature is between 45-55°C
- you have to keep your eyes on the wood smoker pretty much the whole time so the best is you just declare that day as a smoking day, have a beer, and enjoy the smoking! 🙂
Please also see my video:
