Hartlanden BBQ

Archive for the ‘Räuchern & Pökeln’ Category

Yesterday I thought for myself I should raise my stock and therefore I bought 3,5 pork loins and 4,8 kg belly of pork for curing.

The belly has been cured according the well tried recipe. This time I used fresh garlich instead of the powder. Let’s see how this will impair the taste of it.

The fillet of ham will be made as last year. But this time I will post the recipe after finishing. But however this will be posted at last with the pics.

My reserves are close to zero. Barely a peace of bacon in the fridge and the same problem I have with the smoked bellies. Time to fill the stock.

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When I was at Metro today I saw a nice, thick piece of pork belly with a high rate of meat and it’s really srteaky. Of course I bought this piece and I cured it this eve with my personal seasoning mixture.

By the way the four Osso Collos were smoked the first time. From now on the flavor in the cellar will be beyond words …

Also this year I started the smoking season with Osso Collo. The stock of last year is nearly at its end and we are seasoned to this small kind of luxury.

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Sorry, this entry is only available in Deutsch.

Sorry, this entry is only available in Deutsch.

Sorry, this entry is only available in Deutsch.

Sorry, this entry is only available in Deutsch.