- Pork Belly
- Black pepper
- bay leaf
- coriander seeds
- Chili mix
- 2 garlic cloves
Follow the recipe or watch the video
Preparing the saumure or brining liquid
It is Saline water with a relatively high concentration of salt. Brine is a common agent in food processing and cooking. Brining is used to preserve or season the food. Brining can be applied to vegetables, cheeses, and fruit in a process known as pickling. Meat and fish are typically steeped in brine for shorter periods of time, as a form of marination, enhancing its tenderness and flavor, or to enhance shelf period. (thank you Wikipedia)
Steps to Make It
Gather the ingredients.
Pour all the ingredient seasoning, herns, spices in the water, bring to a boil let simmer for 30mn.
Remember that for a successful saumure you will need 150g of salt for 1 liter of water. you can add sugar to but it is optional, quantity should be around 75g for one liter of water (brown sugar is recommended)
- Let it cool (so it won't cook the meat) and reserve
Getting the meat ready for the curing process
The method used here has it detractors and to tell the truth i had my doubt about it, as it is an oversimplification of the injection process used in industrial factories to make ham and bacon. You might end up with a not so cured product, and the flavors might not penetrate the meat as much as you want it to.
Most flavor molecules from marinades don't penetrate much below the surface of the meat. (Salt and to a lesser extent sugar are exceptions: they will gradually work their way in deeper in long marinades.)
Anyhow, if you actually want your marinade flavors to penetrate more than about 1/8" into the meat, the only real option is injection. But if you don't want to do that, poking holes or even gashing the surface with rough knife cuts will help a bit.
My advice is to use a syringe or using the traditional curing salt method. I will try that for my next attempt.
Steps to Make It
Use a fork to poke holes in the meat make sure you pierce it from side to side. Repeat the process until the entire surface of the meat is covered by holes. Each line of holes should be spaced by 1 to 1.5 cm.
Put the meat into the saumure and let it marinate in the fridge for 3-4 days, ideally you take it out when the meat starts to stiffen a bit, meaning the curing process took place.
Rinse thoroughly and dry using kitchen paper towels
- Smoke for 2 hours at least or until internal temperature reaches 65C or 150F
Looks good, but also looks like you done a hot smoke, I do a cold smoke, giving me more of a bacon flavor. But it is a good way to get western style bacon here in Japan.