Hartlanden BBQ

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.

Ingredients (per kg)

• 40 g pickling salt
• 2 tea spoons black pepper
• 1 tea spoon caraway
• 1 tea spoon sugar
• 1 tea spoon dextrose
• ½ tea spoon garlic powder
• 1 laurel leaf

2011-11-16

Today in the Metro I saw a really good peace of pork belly and because my stock at home of smoked belly is nearly zero I bought and pickled it.

2011-12-04

Today the two “Wammerl” were put out of the vakuum and hung up to rest for a few days.

2011-12-08

Today the bellies took a bath in hand-warm water for 3,5 hours and afterwards flavored with Tellicherry pepper. Then I hung them up to dry and mature. Next week I thing I’ll begin to cure them.

2011-12-10

I changed my mind. The bacon was dry enough this morning and therefore I put it the first time in the smoke. I’m looking forward for the fragrance which will be in the cellar.

2012-01-16

The bacon was smoked 4 times each for approx. 10 hours and after this the bacon had to age for 4 weeks. Yesterday it was the day of the first cut. The result is really good. The bacon has an amazing flavor and it is hardly salty but delightful spicy.

Due to I don’t like the hard brinks of the first cut yesterday I made Spaghetti Carbonara of it.

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