Slow Cooker Smoked Pork Belly Ham

A chic meat delicacy for the holiday table! New Year is coming soon, and we are all concerned about what we will put on the festive table. I want it to be tasty, beautiful, and safe for health. It is no secret that industrially produced deli meats contain many different additives that are not always beneficial to our body. I solved this problem for myself by purchasing a “Beloboka” ham maker. This is a wonderful device for preparing hams, sausages, meat rolls, chicken and even fish at home. Today I offer you a pork belly recipe.
cook time: 36h
Ivy Ramsay
Slow Cooker Smoked Pork Belly Ham

Nutrition Facts (per serving)

245
Calories
18g
Fat
1g
Carbs
20g
Protein

Ingredients (16 portions)

Basic:

Garlic 20 g
Salt 80 g
Ground black pepper 1 tsp
Bay leaf 4 pc
Pork (boneless beef brisket) 1400 g
Gelatin 4 tbsp
Liquid smoke 2 tbsp

Recipe instructions

Step 1

Step 1
Chop the garlic, mix with salt and pepper and roll the pieces of brisket in this mixture. Place in a container, cover with a lid and leave in a cool place for a day.

Step 2

Step 2
Then drain the liquid. Pour liquid smoke into a bowl and brush the brisket with it using a brush. Cover with film and leave for about half an hour.

Step 3

Step 3
After this, sprinkle each piece evenly with dry gelatin, cover with bay leaves and place in the ham maker, inside the baking sleeve, rolling it into a ring, skin side out. If you have a wide brisket, cut off the protruding ends and push them inside. I had three thick but narrow pieces. I cut them into two layers each and laid them out this way: first the one with the skin, then I rolled the second into a tight ring and stuffed it inside. Then sec.

Step 4

Step 4
We tighten the upper edge of the sleeve with a clip, close the lid and tighten the springs. Place in a multicooker saucepan, fill with hot water and cook on the Stew mode for two hours. Let it cool, take it out and put it in the refrigerator overnight directly in the mold.

Step 5

Step 5
In the morning, remove the brisket from the sleeve, slice it thinly and serve. The taste is like store-bought boiled-smoked brisket, only better; the skin is thin and transparent! Very tasty in the form of a sandwich — on a piece of dark bread and spread mustard on top. Bon appetit!

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