Hard steamed eggs and cured pork belly in the smoker…

Hard steamed eggs and cured pork belly in the smoker, cold smoking on apple wood for six hours or so.

The pork belly’s been cured with a very old (Northern French?) recipe: apple cider (the non alcoholic one) and salt, some sugar, some molasses.

Then drying the excess of fresh herbs: a food dehydrator (a 9-tray Excalibur) full of sage, thyme, mint, chives, flat leaf parsley, and some spring onion. The house smells nice.

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