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Posted by on 1 May 2012 in Bradley Smoker, Featured, Meat | 0 comments

Smoked Pork Belly Lardon on Spring Salad of Baby Broad Beans

Smoked Pork Belly Lardon on Spring Salad of Baby Broad Beans

Pork Belly strips are not only cheap and cheerful, but relatively quick to cure. Once smoked, they are ideal for cutting into chunky lardon to perk up salads, add to slow cooked dishes or to liven up a breakfast, writes Sandra Tate … For this I used a very minimal amount of cure – trust me it works – and with the inclusion of garlic, thyme and rosemary the result is akin to pancetta, and not too salty. Make sure that the strips are rubbed evenly and well with the cure, and that they are wrapped tightly with several layers of cling film. See below for method and quantities. Curing and Smoking the Pork Belly Strips: For 1kg of pork belly strips you will need the following, well combined on a bowl: 32g curing salts, 13g soft brown sugar, 2g dried garlic powder, 2g dried thyme leaves, and 2g dried rosemary (weigh your pork and use a proportion of these amounts accordingly). Lay a long strip of cling film...

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