Pork Lard Smoked with Chokecherry Wood
Appetizers • Russian
Description
This recipe was provided by John Smith, owner of the Cozy Bistro.
Ingredients
- Salted pork belly 0 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.
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