Jacky's smoked pork belly with Provence herbs

Tasty, the cold-smoked breast served with Provence herbs is a feast for the taste buds and enhances many dishes. Jacky is an experienced smoking enthusiast who likes to share his way of doing things.   

Select a quality product

To make an excellent smoked brisket that tastes and remains very tender, Jacky always chooses it very thick and with fat and above all very fresh. The freshness of a product has an impact on the quality of the finished product and Jacky is not kidding on the subject. When he smokes it must be perfect and full of flavor.   

Preparation of the breast

The piece of breast placed on a cutting board, rind on top, pierce a hole in the upper part with a knife. Be careful with your fingers, the rind is hard and the knife can slip. Jacky, helping habit, does it with a sure gesture. Once the hole has been made, he passes a piece of string through it, which will allow him to hang it during the drying and smoking stages.   

Putting in salt

In a fairly tall container, Jacky places the meat on a thick bed of coarse salt then covers it entirely with salt. Then everything is refrigerated for 24 hours. The salt will have plenty of time to absorb the moisture contained in the flesh. Jacky counts 24 hours per kilo of meat.
After 24 hours, all you have to do is desalt the breast by first passing it under water and then letting it soak for about 30 minutes. Then he wipes it properly, checking that there is no trace of salt.   

Seasoning

Jacky likes to play with flavors, find different notes and various associations.
This time it remains classic, it is a sure bet, by sprinkling herbs from Province over the entire surface of the breast.   

Drying

He hangs the piece in his pantry to dry overnight in the open air. The air must circulate well in the room and all around the suspended breast so that the drying is homogeneous. "A good drying allows a good inking of the smoke in the flesh".   

Smoking

Jacky has his method: do not rush anything, take your time and only smoke in winter, otherwise "the meat closes" when the temperatures are milder, warmer and the smoked room will have much less of flavors. "Smoking differs according to climatic conditions (pressure, humidity), it is not an exact science, it is what makes all its charm".
So that the flavors of the smoking are absorbed slowly, it alternates between smoking and drying: 1 to 2 days in the smoker then 1 to 2 days of drying and this until it is satisfied.
Jacky knows the color of the meat when he stops going back and forth between the smokehouse and the pantry.  

Once the smoking is finished, let the breast mature in a cool place so that all the smoky notes permeate the meat and fat to the heart. It will only be better.
Tip: To prevent the smell of smoking from spreading in the refrigerator, vacuum bag the brisket. It will also prevent the meat from oxidizing and you can keep it longer.
Serve it in thin slices for the aperitif, or with a raclette, fried eggs... In pieces in carbonara pasta, a savory tart, a tartiflette...    



Everything you need to know about the meat and fish smokehouse .