Cold smoking season 2014-2015: pork belly two ways

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
This is probably going to be the last cold smoke of the season. Temps are creeping up, breaking above 0C this week.

First is plain cold smoked belly , but meant to be enjoyed as cold cut, not fried (some drying is required). Can also be fried but will have a different texture than bacon.
This is after about 25h of smoke.

The second one is another winter treat of my childhood. I used the thicker part of the belly. After spending some time in salt I poached it, then rubbed Hungarian paprika, chopped garlic and black pepper while still warm. Was hung out to dry off the external surfaces and will go for a smoke round only.
 
That is some fine looking belly. The cold smoke season isn't going to last forever so I better get to smoking.
Happy smoken.
David
You got that right. Everyone around me complains about the long winters. Between skiing and cold smoking I can't get enough cold weekends.

Good news is the spring temps are perfect for cheese smoking.
 
I found that overnight smokes work best now (for cold smoking). Up until now it was too cold for that - had to do short weekday runs or longer I'm the weekend. But tomorrow night I will setup the smoker at 6pm for an overnighter.
 
Here is another shot of the paprika+garlic rubbed belly (cooked)


Usually cut up as "lardons" and served with mustard or horseradish.Nice flavour blend, smoke is there to despite the short time in the smoker.

Winter still wants to hang around here (-10C this morning) so I felt it was an appropriate breakfast.
 
Polenta "cake" is one of the dishes to which the smoked belly does justice.


Fried along with dry smoked pork sausage

Meanwhile cornmeal is happily bubbling

Build the cake: grease the casserole with bacon grease, polenta, belly and sausage bits, grated cheese (I used mozzarella), then repeat until you reach the top.

In the oven until the cheese is melted

A gooey delicious mess
 
The cold smoked pork belly can be heated over a open fire on a long stick or BBQ fork. The drippings are over a good rye bread and topped with slices of tomatoes, cucumbers, green peppers and onions  and a little salt and pepper be sure to make some cross cuts into the slab when cooking to encourage the drippings onto the bread. Slice off the browned parts and put onto the open face bread. great for a summer treat
 
Atomic, morning.... Just found your thread.... Nice looking bacon... Did you cold smoke it during the entire weight loss ... Where did you have the belly during that weight loss.... Is that something you will sliced and eat raw... If so, will you post the method... A guy has to have new methods for belly....

Dave
 
The cold smoked pork belly can be heated over a open fire on a long stick or BBQ fork. The drippings are over a good rye bread and topped with slices of tomatoes, cucumbers, green peppers and onions  and a little salt and pepper be sure to make some cross cuts into the slab when cooking to encourage the drippings onto the bread. Slice off the browned parts and put onto the open face bread. great for a summer treat
Yep. Makes a good meal.
http://www.smokingmeatforums.com/t/167068/remembering-my-first-firepit-cooked-food#post_1213381
 
Atomic, morning.... Just found your thread.... Nice looking bacon... Did you cold smoke it during the entire weight loss ... Where did you have the belly during that weight loss.... Is that something you will sliced and eat raw... If so, will you post the method... A guy has to have new methods for belly....

Dave
I smoked it after curing. On and off for a few days. Then air dried in the cold cellar. It's meant to be served raw. But can also be used in cooking...or roasted over fire.

I won't post the recipe as it might not be compliant with some SMF rules. But any dry curing recipe (jowls for example) would work. And look for less than 30% loss, as fat does not have as much water as the meat.
 
At  what temperature do you find it best to cold smoke the pork belly at?  
 
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