Martin Picard’s Maple-Smoked Pork Belly
Type of Meal
Main Courses
Cook Time
5
hours
Cook Time
5
hours
Ingredients
Pork Belly
1
whole
pork belly
Brine
5.5
oz
salt
2
cups
water
120
ml
maple syrup
Glaze
1
litre
water
1
litre
maple syrup
Instructions
In a large non-reactive bowl, stir together salt, water and maple syrup to make brine.
With a seasoning injector, inject the pork belly with brine in several places.
Put pork belly in the smoker at around 250º F (120º C) and spray with solution of water and maple syrup every 20 minutes, for five hours.