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Recipe : *** Smoked Pork Belly

Smoked Pork Belly
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Course:
Condiment

Practical information

  • Prep time
    5 min
  • Cooking
    8 h
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    8 h 35
  • Price
    Very friendly budget
  • Rate:
             
 
The bacon described below is the closest French bacon comes to American bacon. It is simply cured pork belly, poitrine de porc nature, cold smoked to enhance the flavor. The resulting product is still raw and must be cooked before eating. Cured and smoked pork belly is commonly cut into strips, called lardons, for cooking and serving.
 

Categories

Recipe's Ingredients

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  • cured pork belly, dried in a refrigerator overnight, skin removed

  • Recipe preparation steps

  • 1
    Prepare a smoker for cold smoking.
  • 2
    Cold smoke the pork for 6 to 8 hours at 130ºF or less.
  • 3
    Cool the meat to room temperature before refrigerating.
  • Ready !