Pork Lard Smoked with Chokecherry Wood

Appetizers | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was provided by John Smith, owner of the Cozy Bistro.

Ingredients

Salted pork belly - 2 lbs
Coarse Salt - to taste
Ground Dried Garlic - to taste
Dried Rosemary - to taste
Juniper Berries - to taste
Dried Dill Stems - to taste
Parsley - to taste
Paprika - to taste
Mild Chili Spice - to taste

Step by Step guide

Step 1

Take the brisket with layers, make lengthwise cuts about 3–4 cm wide.

Step 2

Generously sprinkle with coarse salt on top, into the cuts, and between the slits. 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. Let it sit in a cool place for 3–4 days.

Step 3

Scrape off the salt and spices. Place on a rack and smoke for 40–60 minutes over cherry wood chips at medium temperature. If desired, you can rub with a mixture of paprika and hot pepper. It can be served hot or cold.