Lard smoked on bird cherry rotten wood
10 servings
30 minutes
The recipe was given to us by Vladimir Burkovsky, the owner of the Puppen Haus restaurant.
Calories510kcal
Proteins10.1grams
Fats53grams
Carbohydrates0grams
Pork belly
1
kg
Coarse salt
to taste
Garlic powder
to taste
Dried oregano
to taste
Juniper berries
to taste
Dried dill
to taste
Parsley
to taste
Paprika
to taste
Chili pepper
to taste
1
Take the brisket with layers, make cuts along the length in pieces 3-4 cm wide.
- Pork belly: 1 kg
2
Generously salt with coarse salt on top, on the crust and between the cuts, add spices — dried garlic, oregano, juniper, dried dill and parsley. Place in a pot, cover with a round object or a plate of suitable diameter, and put a weight on top. Keep in a cool place for 3-4 days.
- Coarse salt: to taste
- Garlic powder: to taste
- Dried oregano: to taste
- Juniper berries: to taste
- Dried dill: to taste
- Parsley: to taste
3
Scrape off salt and spices. Place on a rack and smoke for 40-60 minutes over cherry wood at medium temperature. Optionally, you can rub with a mixture of paprika and hot pepper. It can be served hot or cold.
- Paprika: to taste
- Chili pepper: to taste
