Smoked Wild Boar Belly

Name: Geräucherter Wildschweinbauch
Total time: 10 h
Ingredients: 30 g Nitritpökelsalz (0,5% NaNO2); 5 g Brauner Zucker; 3 g Schwarzer Pfeffer, grob gemahlen; 2 g Knoblauchpulver; 2 g Wacholderbeeren, zerstoßen; 1 g Thymian, getrocknet

Curing MixGameHot SmokingMedium10-14 hrs72-75 °C110-120 °CBeech + Oak

Wild boar belly is first dry-cured and then hot-smoked at low temperature. The dark, robust meat gains a deep, spicy note from beech smoke. Ideal as cold cuts or for enriching stews.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)30 g

Brown sugar5 g

Black pepper, coarsely ground3 g

Garlic powder2 g

Juniper berries, crushed2 g

Dried thyme1 g

Instructions

Curing

5-7 days

Mix all ingredients and rub the meat evenly on all sides. Seal in a vacuum bag and cure at 2–4 °C in the refrigerator. Turn daily.

Resting & Drying

12 hours

Remove the meat from the bag, rinse under cold water, pat dry, and allow to air-dry on a hook or rack in the fridge or a cool room.

Smoking

10-14 hours

Preheat smoker to 110–120 °C. Add beech and oak wood chips. Hang or place the wild boar belly and smoke until an internal temperature of 72–75 °C is reached.

Resting

30 minutes

Remove the belly from the smoker, loosely wrap in aluminum foil, and let rest for 30 minutes to allow the juices to redistribute evenly.

Pro Tip

Make sure the belly is completely dry before smoking – this is the only way to form a good smoke pellicle that absorbs the flavor optimally.

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