This has been on my to do list forever. After tasting the results today it will be made much more often. I had a couple smaller belly pieces in the freezer that were about 4.4-5 lbs each. I know traditionally skin on is used but these were skinless. First up scored the fat in a crosshatch.
Next I butterflied them. I wanted more surface area for the herb paste and also thought it would roll easier.
I salted the fat with about 1T of kosher salt and did the meat side with 1T as well. Herb paste for each belly was 1t rubbed sage, 2T fresh rosemary, 2T fresh thyme, 2T fennel seed ( ground it down to about 1T ground), 1T minced garlic, 1T coarse black pepper, 1T Piment D' Espolette and a 1/4 cup olive oil. Rosemary and thyme were from my garden.
I scored th meat side in a cross hatch so I could get the paste deeper in the meat. Here is one of them
Here they are rolled up and trussed. I did this without a helper so not the most even trussing. I rolled them, stabilized with metal kabob sticks to hold place then trussed I dusted them with a little baking powder to assist in crisping up the outside. These went in the fridge overnight.
Into the 270 cabinet this morning with B&B competition char logs and plenty of apple wood chunks. I wanted to run 275ish and the smoker wanted to run 260 so it did LOL. Here they are at the 1 hour mark.
Here is about 2 hours
These took about 4 hours and I did coax the smoker up to 350 for the last 45 minutes or so to crisp up the outer fat. I covered them the last 20 minutes to prevent further darkening until they hit 198 on one and 200 on the other. Into the Cambros then for a half hour or so rest. While they were resting I made a fresh Italian salsa Verde , grilled some lemon and blistered some cherry tomatoes from my garden. Salsa is
1 bunch flat-leaf parsley leaves and tender stems ( 3 ounces; 80g), roughly chopped
2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
2 oil-packed anchovy fillets (about 1/2 ounce; 15g)
2 medium cloves garlic
1 large hard boiled egg
2 tablespoons (30ml) fresh juice from 1 lemon
1/4 cup plus 2 tablespoons ( 90 ml) extra-virgin olive oil. Whip it all up until creamy using immersion blender. Here are some finish shots.
Some cut for sharing with friends and family
Two adjustments I'll make for next time around 1) I will double the fennel seed. I want it to be a bit more forward in the flavor. 2) I will likely not make this version of salsa Verde next time. It's not bad but I think I'd prefer something a bit brighter and more citrusy. Thanks for looking.
1 bunch flat-leaf parsley leaves and tender stems ( 3 ounces; 80g), roughly chopped
2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
2 oil-packed anchovy fillets (about 1/2 ounce; 15g)
2 medium cloves garlic
1 large hard boiled egg
2 tablespoons (30ml) fresh juice from 1 lemon
1/4 cup plus 2 tablespoons ( 90 ml) extra-virgin olive oil. Whip it all up until creamy using immersion blender. Here are some finish shots.
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