Pork belly - the fatty part of pork with meat layers. From it you can cook many different snacks. But the smoked roll is very tasty. This dish is easy to prepare at home. Having a simple smokehouse, you can cook a chic holiday snack.

The roll turns out not only tasty, but also very appetizing in appearance. This dish is perfect both for homemade sandwiches and as a festive snack. Prepares simply and quickly.

Products needed:

• 1 kg pork belly.
• 20 g of regular salt.
• Half tsp. coriander and ground black pepper.

Cooking:

Rinse fresh peritoneum with water, dry thoroughly with a towel. Then take a sharp knife, visually divide the piece in half from the side and cut it without reaching the edge of 1 cm. Next, unfold the fat so that it looks like a book. Trim the edges of the resulting rectangle, if necessary, to make it more convenient to roll the roll.

Prepare a dry marinade - mix salt with spices. Rub the mixture generously on each side of the pork. Lay on a cutting board, cover with cling film, leave for 3-4 hours at room temperature. Then take it out to the balcony or place it in the refrigerator. In the cold, pork should be marinated for 3 days.

Release the pickled peritoneum from the cling film and dry. To do this, put the meat on a dry surface or a towel for another 2-3 hours to drain the brine and dry it. Without this process, the smoke will not penetrate well into the middle of the roll, and excess moisture can give the product bitterness.

For smoking, wood chips are required. Oak is ideal for this dish, but you can also use alder or fruit sawdust. At the bottom of the smokehouse, it is necessary to scatter 2 small handfuls of necessarily dry sawdust. Place a tray on top for the liquid that will be released from the product during smoking.

Depending on the type of smoker, hang the pork roll in it or lay it on a special grill. Close the lid tightly. If there is a water seal, fill it with water. Next, the smoking apparatus is placed on the fire.

The fire must be small so that the chips do not burn out quickly. If you smoke indoors, you need to take care in advance to prevent the smell of smoke. To do this, you can insert a thin hose into the hole on the lid, bring it out of the window. Or just install a smokehouse under the hood. No matter how tightly the lid is closed, the aroma of smoke will still be present.

Pork roll should be smoked for approximately 2 hours. When the process is over, remove the smoker from the heat, let it cool completely without opening. Then take out the roll, ventilate for 1-2 hours and send it to the refrigerator for a few more hours. This is necessary so that the aroma of smoke is evenly distributed over the smoked meats. Also, a chilled roll will keep its shape and cut well. You can store the dish for 4-5 days in the refrigerator.

Boiled-smoked pork belly

Very tasty and appetizing smoked meat. Having prepared such a dish on your own, you can pleasantly surprise and please your loved ones and guests. A wonderful appetizer that may well show off on the festive table.

Ingredients:

• Pork peritoneum - 2 kg.
• Cumin, coriander, black pepper - 1 teaspoon each.
• Dried thyme - 2 tbsp. spoons.
• Lavrushka - 4 pcs.
• Salt ordinary - 3 tbsp. spoons.
• Salt nitrite 20 g.

Cooking:

Wash the peritoneum well, blot thoroughly with a kitchen towel. If necessary, to fit in the smokehouse, cut into pieces. Coriander, cumin, pepper, thyme - crush in a mortar. Mix spices with two types of salt. Grate the pieces with the resulting dry mixture, very carefully and plentifully.

Put the fat tightly in the pan, send the bay leaf there. Pour the pork with water so that it barely covers it. Put the pan on the fire, bring the temperature of the water to 80 degrees, do not allow boiling. In such a marinade, the meat should languish for 5-6 hours. Then turn off the heat and leave in the brine to cool for another 6 hours.

Remove the peritoneum from the brine, put on a dish to drain the juice. First wrap with gauze, and then tie tightly with twine to give the shape of a roll. Further, it needs to be hung in a cool place, to dry. This will take three days.

A well-cured pork roll can be smoked. Alder chips are laid out at the bottom of the smokehouse, a tray is installed above it, into which fat will drip. It is better to cover the pallet with foil so that you do not have to wash it for a long time later. A lattice is installed, the peritoneum is laid out on it.

Then close the smokehouse and put on fire. First, make the fire medium, and when smoke appears from the hole, reduce it a little. The peritoneum will be smoked for 40 minutes. After, get the rolls and let them ventilate a little. To do this, they need to be hung again for 1-2 hours in the fresh air. When the meat is completely cool, remove the twine and gauze.

You can try right away. But it is better to put in the refrigerator for several hours. Then it will become denser, and the aroma will be more saturated and bright. The dish is stored for a short time - 4-5 days in the refrigerator. Enjoy your meal.

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