Practice hot smoking (110˚C) of meat, this time is pork ribs and belly. After 3 hours, the meat gets a beautiful pick tint on the surface, very mild smoke flavor and a texture that is firm but connective tissues softened.
Hot smoked pork belly 
Hot smoked pork belly 
Hot smoked pork ribs and belly 
Hot smoking pork ribs and belly
1. Season ribs and belly with soy sauce, miso paste, 5 spices powder, brown sugar, rice wine for at least a day, turn over halfway.
2. Hot smoke, with a pan of hot water at the bottom to regulate constant temperature of around 110˚C, with cherry wood for 3 hours.
No comments:
Post a Comment