Wild Boar Belly with Apple and Cinnamon

Name: Wildschweinbauch Apfel-Zimt
Total time: 8 h
Ingredients: 20 g Meersalz; 25 g Brauner Zucker; 5 g Zimt, gemahlen; 40 ml Apfelsaftkonzentrat; 5 g Schwarzer Pfeffer; 2 g Nelkenpulver; 6 g Paprikapulver, edelsüß

GlazeGameHot SmokingMedium8-10 hrs90-95 °C120-130 °CCherry + Beech

The bold wild boar belly is paired with a sweet-spicy apple-cinnamon glaze that caramelizes during smoking to form a wonderful crust. The warmth of cinnamon harmonizes perfectly with the intense flavor of wild boar. Cherry wood gives the belly a fruity smoky note.

Ingredients(for 1 kg)

Sea salt20 g

Brown sugar25 g

Ground cinnamon5 g

Apple juice concentrate40 ml

Black pepper5 g

Ground cloves2 g

Sweet paprika powder6 g

Instructions

Curing

24 hours

Dissolve sea salt and half the sugar in 1 liter of water, add apple juice concentrate. Fully submerge the wild boar belly in the brine and cure in the refrigerator for 24 hours.

Preparation & Rubbing

20 minutes + 1 hour resting time

Rinse the belly, pat dry. Mix remaining sugar, cinnamon, pepper, cloves, and paprika, then rub vigorously onto the belly. Allow to temper at room temperature for 1 hour.

Smoking

8-10 hours

Preheat the smoker to 120-130 °C and add cherry and beech wood chips. Smoke the belly skin-side up until a core temperature of 90-95 °C is reached.

Glazing & Finishing

30 minutes

In the last 30 minutes, mix apple juice concentrate with a little cinnamon and brush the belly several times. Raise temperature to 140 °C and let the glaze caramelize. Rest for 10 minutes before serving.

Pro Tip

In the last 30 minutes of smoking, apply a layer of apple glaze and briefly raise the temperature to 140 °C to create a shiny caramel crust.

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