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Meat processing equipment https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automatic equipment for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automatic equipment for a climatic chamber https://cutt.ly/9wLOpYRE Ingredients: • Pork belly - 1 kg. For the marinade: • Water - 1 l., • Nitrite salt in half with table salt - 100 gr. • Sugar - 10 g., • Allspice peas - 1 tsp., • Black peppercorns 1 tsp. • Bay leaf - 2-3 pcs., • Garlic - 3-4 cloves, Marinating: The belly should be divided into pieces convenient for smoking. Boil the water for the marinade, cool it a little, add chopped garlic, spices, salt and sugar to the water. Place the belly in a marinating dish, pour the cooled marinade to the top so that the brisket is completely under the marinade. Marinate for 4-5 days in the refrigerator at a temperature of +2 to +4. After marinating the belly, rinse it well in clean cold water 2-3 times, tie it with a rope, hang it in a draft for about 1-3 days depending on the weather, in warm weather a day is enough. The main thing is to protect it well from insects, for this you can wrap it with gauze. Next comes the cooking stage. Take the belly pieces, wrap them well with stretch film and put them in water heated to 80 degrees, cook at a water temperature of 75-80 degrees until it reaches 69-70 degrees inside. We take the belly out of the water, remove the film and dry it a little. After drying, we place it in a smokehouse heated to 50 degrees, connect the smoke generator and smoke for 2-3 hours.