Garlic side marinated in liquor and smoked with warm smoke

Last Updated on October 1, 2024

Smoked pork belly is great as a treat for beer, but it works especially well to lubricate the intestines when consuming something spicier, such as homemade slivovitz. It is not difficult to make, it just takes at least 10 days to marinate, but it can take up to three weeks! But it’s well worth the wait for this goodness.

Ingredients:

about 1 kg of pork flank with skin (you can process several pieces at once!) 20-25 g of prasad (quick salt) or regular salt 3-4 pcs strips of garlic Pickle: 1 l water 60 g praganda or regular sea salt

Procedure:

Rub the salt and peeled, crushed garlic cloves into the pork belly, making sure not to leave out any of the meat or its folds.

Place the meat in the fridge for 2 days in a suitably sized bowl with a lid.

After two days, prepare the lák; dissolve 60 g of the salting mixture praganda or regular salt in 1 litre of water; it goes better if you warm the water slightly.

Pour the cooled lák over the meat, it must be completely submerged! Ideally, weigh it down with some weights. Put it back in the fridge, but this time for at least 10 days, but even longer, perhaps 20 days. Follow the simple rule of thumb, the fattier the meat, the longer it is marinated. Every day we check the meat to make sure that the lák smells right (if it smells, we simply replace it), and after a week we rearrange it, if we are pickling several pieces at once, nicely from the bottom up and vice versa.

On the day of smoking, we take the meat out of the lák and rinse it under lukewarm running water, then we skewer the individual pieces on hooks, or hooks if we are going to smoke several pieces. Leave to drain thoroughly at room temperature for at least 1 hour.

Heat the smokehouse to 60 to 80 °C, smoke for 6 hours, regularly sprinkling the sawdust.

After smoking, the meat must be put in the fridge overnight to harden. Only now can we start to cook the pork belly.

Recommendation:

Prepare the brine for pickling the meat as much as we are going to pickle and then smoke the pieces of pork belly. The same goes for the garlic and salt, the above quantity is only for about 1 kg of pork belly.