medtran49
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I apparently didn't write a recipe when I did this previously. I found a similar recipe and changed it to the spices I used and the technique a bit. I'm going to get some pork belly in the next few weeks and will weigh and measure, then add teaspoon/tablespoon amounts.
ETA: Pork jowl pieces were used and pictured.
Ingredients
For EACH 1 kg/approx. 2.2 lbs pork belly, jowl or loin
27.5g Kosher salt
2.5g Cure #2 for dry-cured meats that will not be cooked immediately (contains salt, sodium nitrite, and sodium nitrate)
2g Coarse black pepper
4g Brown sugar
3g Juniper berries
3g Caraway seeds
1g Mustard seeds, yellow or brown, your choice
2g Garlic powder
0.75g Dried bay leaves
Note
If you are going to smoke and use immediately or freeze, you do not have to use the cure #2 salt.
Instructions
Combine and grind all dry ingredients in a spice grinder to a powder. You may need to do this in batches and then mix together.
Rub the mixture onto the pork product, ensuring even coverage. Cure the meat in a vacuum bag or zip-top bag in the refrigerator for approximately 7-10 days, flipping daily.
Rinse the meat well and pat dry. Allow it to air dry on a rack in the fridge for a day or 2 to form a crust.
Cold smoke the meat using beechwood, alder, or a fruit wood like apple or cherry. The process can involve multiple smoking sessions over several days depending on size of your meat and outside temperatures.
My pieces were small enough I did them over 3 or 4, around 1-hour, smoking periods, allowing them to cool down for an hour or so in between. Of course, it was quite warm here.
ETA: Pork jowl pieces were used and pictured.
Ingredients
For EACH 1 kg/approx. 2.2 lbs pork belly, jowl or loin
27.5g Kosher salt
2.5g Cure #2 for dry-cured meats that will not be cooked immediately (contains salt, sodium nitrite, and sodium nitrate)
2g Coarse black pepper
4g Brown sugar
3g Juniper berries
3g Caraway seeds
1g Mustard seeds, yellow or brown, your choice
2g Garlic powder
0.75g Dried bay leaves
Note
If you are going to smoke and use immediately or freeze, you do not have to use the cure #2 salt.
Instructions
Combine and grind all dry ingredients in a spice grinder to a powder. You may need to do this in batches and then mix together.
Rub the mixture onto the pork product, ensuring even coverage. Cure the meat in a vacuum bag or zip-top bag in the refrigerator for approximately 7-10 days, flipping daily.
Rinse the meat well and pat dry. Allow it to air dry on a rack in the fridge for a day or 2 to form a crust.
Cold smoke the meat using beechwood, alder, or a fruit wood like apple or cherry. The process can involve multiple smoking sessions over several days depending on size of your meat and outside temperatures.
My pieces were small enough I did them over 3 or 4, around 1-hour, smoking periods, allowing them to cool down for an hour or so in between. Of course, it was quite warm here.
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