Hot Smoked Salo
Cooking time: 3 h
Recipe yield: 8 servings
Hot Smoked Salo Recipe
Hot smoked salo is a traditional recipe of Ukrainian cuisine, in Ukraine they cook a lot of different dishes from salo and smoked pork belly is one of such snacks. There are two ways to cook smoked salo - cold and hot smoking. In this case, we suggest cooking hot smoked salo - this way the process of smoking salo is faster and it is easier to cook at home. To smoke salo, you will need a smokehouse of the simplest design and some chips or sawdust of cherry, apple or juniper. If you don't have a smokehouse, it's not a problem, it can be easily assembled from kitchen utensils. All you need is a deep brazier and a metal grate with legs. Sawdust is poured onto the bottom of the brazier, salo is placed on the grate, the brazier is covered with a lid and put on the fire. For smoking, it is better to take a piece of salo with skin. You can smoke both pure salo without meat and salo with layers of meat, for example, pork belly. In any case, the smoked salo will turn out very tasty and aromatic.
Smoked Salo Ingredients
Smoked Salo Cooking Recipe
Smoked salo can be cooked according to this recipe from Ukrainian cuisine. To cook smoked salo, first wash and cut the salo into large pieces, the size of which depends on the design and size of the smokehouse.
Pour water into a deep bowl, dissolve salt in water, put on the fire and bring to a boil, then place the pieces of salo in the brine and cook for three to five minutes. Remove the salo from the brine and cool, and cool the brine.
To salt the salo, you need to choose a suitable bowl in which the pork belly will be completely covered with brine. Cut the garlic and onion into thin slices and place them on the bottom of the bowl. Place the pieces of salo there, skin side up.
Pour the cooled brine over the prepared salo and leave it for a week so that the pork belly is well salted.
The salted salo should be removed from the brine and allowed to dry slightly by placing the salo on a grate or hanging it for another day.
The dried salo is ready for smoking - pieces of pork belly can be tied with twine, laid out on a grate or simply hung on hooks, piercing the skin - it all depends on the design of your smokehouse.
Put the smokehouse on a very low heat and smoke the salo for two hours, then remove the smokehouse from the heat and let it cool.
Remove the salo from the smokehouse and first cool it, and then put it in the freezer. Unlike fried salo, which is recommended to be eaten hot, smoked salo reveals its taste best when chilled.
Serve smoked salo well chilled, cut into thin pieces. Smoked salo goes perfectly with rye bread, garlic, dill, green and onions. Hot mustard, black and allspice, as well as hot pepper sauces can be used as seasonings for smoked salo. Smoked salo is a great snack for strong alcoholic drinks!
