Wild Boar Belly with Apple and Cinnamon
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)
Instructions
Curing
24 hoursDissolve 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 timeRinse 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 hoursPreheat 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 minutesIn 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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