I've been making smoked meat like this for 7 years and I never fail!
I've been making smoked meat like this for 7 years and I never fail! Ingredients water: 2.5 l (85 pt) garlic: 5 cloves bay leaves: 5 pc black peppercorns: 6 g (0.2 oz) red peppercorns: 4 g (0.1 oz) thyme: 10 g (0.4 oz) pork belly: 3 kg (7 lb) salt: 4 g (0.1 oz) black pepper: 3 g (0.1 oz) garlic powder: 3 g (0.1 oz) smoked paprika: 3 g (0.1 oz) herbs of Provence: 2 g (0.1 oz) olive oil: 20 ml (0.7 fl oz) coal: 180 g (6.3 oz) Additionally red onion: 2 pc water: 800 ml (27 fl oz) vinegar: 10 ml (0.3 fl oz) yellow bell pepper: 1 pc salt: 1 g (0.0 oz) parsley: 15 g (0.5 oz) lemon juice: 15 ml (0.5 fl oz) olive oil: 10 ml (0.3 fl oz) salt: 1 g (0.0 oz) olive oil: 10 ml (0.3 fl oz) toast bread: 4 slices OVER MEDIUM FIRE: 1 MIN Follow us on: Facebook: / cookrate.eng
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