Wild Boar Belly Apple Wood Smoked

Name: Wildschweinbauch Apfelholz geräuchert
Total time: 5 h
Ingredients: 1000 g Wildschweinbauch mit Schwarte; 22 g Grobes Meersalz; 15 g Brauner Zucker; 10 g Paprikapulver geräuchert; 6 g Schwarzer Pfeffer grob gemahlen

SmokingGameHot SmokingMedium5-7 hrs75 °C110-130 °CApple, Cherry

Juicy wild boar belly with a sweetly fruity apple wood smoke and a crispy spice crust, a highlight for game lovers.

Ingredients(for 1 kg)

Wild boar belly with rind1000 g

Coarse sea salt22 g

Brown sugar15 g

Smoked paprika powder10 g

Black pepper coarsely ground6 g

Instructions

Preparing the Dry Rub

5 Minuten

Thoroughly mix sea salt, brown sugar, smoked paprika powder and black pepper until a homogeneous rub is formed.

Rubbing and Resting

6 Stunden

Rub the wild boar belly generously on all sides with the dry rub, wrap in plastic wrap and marinate in the refrigerator for 6 hours.

Tempering

45 Minuten

Remove the belly from the refrigerator, remove the foil and let it acclimatize at room temperature for 45 minutes. Pat the surface dry.

Smoking

5-7 Stunden

Heat the smoker to 110-130°C with apple and cherry wood. Place the wild boar belly rind-side up and smoke until an internal temperature of 75°C is reached.

Resting and Serving

20 Minuten

Let the smoked belly rest wrapped in aluminum foil for 20 minutes, then slice and serve with sauerkraut or potatoes.

Pro Tip

Apple wood produces a mild, sweet smoke that pairs perfectly with the robust wild boar flavor - adding cherry wood enhances the fruity note even further.

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