Black smoked and cooked pork belly

[redbull2601]

Hey guys,
a new video is online:

 

[daveomak]

BEWARE.... curing salt in Europe is different %nitrite than in the US...

 

[zwiller]

NICE Any idea the wood used? I recall Schwartzwald has some soft wood (spruce). I want to fool with some softwood.

 

[Bearcarver]

NICE Any idea the wood used? I recall Schwartzwald has some soft wood (spruce). I want to fool with some softwood.

Spruce???
LOL--Cheap 2" X 4"s.

Bear

 

[redbull2601]

Hey, the curing salt we used is with 0,4-0.5% Sodium nitrite!
We only used beech wood :-)

 

[daveomak]

The brine made, according to the video, is 500 Ppm nitrite... using 0.5% nitrite cure...

1000 grams of brine + 3000 grams of meat = 500 Ppm nitrite/4000 grams of stuff (water and meat) = 125 Ppm nitrite.. a perfect amount of meat to add to the called for brine...

If any of our American friends added 100 grams of 6.25% nitrite to the 1000 ml brine, that would not be good... ~12.5 times the nitrite concentration...

All I'm saying is.... European recipes are not interchangeable with USDA recipes... It's important to know what you are doing...

 

[DanMcG]

Interesting method, thanks for sharing the video.

And Dave makes a good point on the differences between the European cures and the ones found in the Americas.

 

[zwiller]

Spruce???
LOL--Cheap 2" X 4"s.

Bear

Yeah LOL but many germans do use some softwood. Apparently in the Black Forest they use spruce cones and Westphalia use juniper berries, branches, etc along with beech.

 

[Bearcarver]

Yeah LOL but many germans do use some softwood. Apparently in the Black Forest they use spruce cones and Westphalia use juniper berries, branches, etc along with beech.

Well My Dad was Pennsylvania Dutch, and he used Hickory.
And it didn't feel one bit pleasant on my Butt !!
The belt wasn't much better!!

Bear