Cold Smoked Pork Tenderloin ... Best Pork Snack ... by Really Smoking
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- čas přidán 15. 09. 2017
- This is best recipe to improve or try your cold smoking skills. Simple easy to follow and most important tasty power snack for any occasion ... someone called it : porky jerky ... Try , ask questions , follow ...
Very interesting video, thank you for sharing. Greetings from The Netherlands!
Thanks for sharing! Great video RS, cold smoked tenderloin is my next to do!
Amazing , great flavour
This is the real deal. I am looking forward to try to make it. Thanks a lot!
Awesome!
👍🏻
Looks very good I'm going to make it.
hell yeah brother
Thanks for sharing your knowledge.
I made the pork tenderloin with my own recipe but because of your video. It worked out well
Holy smokes!!! 👍👍👍❤❤❤
This was awesome.
looks good nice job
Thanks for posting your smoking process i got a lot of learning ou of it
Thank you for sharing your content. I've learned some new techniques from watching your videos. Keep up the great work!
Maestro!
Got to try this!
dude sounds great doing it this weekend ,,,got my cold smoker ,,,i've had great success with fish,,,ready for this
So, I made pork tenderloin and salmon. Exactly by your instructions. They came out very good. Want to say thank you. Also for sake of try, I did beef lean cut just like your pork tenderloin. Beef came out classy as well. Very good proportions of spices and salt you use.
Thank you ...
Excellent very informative very much enjoyed it definitely subscribing
Bandysim!Aciu uz gera recepta!
Sekmes
Maaaaaan! This is BEAUTIFUL! especially how it turned out with cold smoke... Since pork is mostly smoked under temp 💪🏼 keep it up, its was just so inspiring!
Great video, ,thank you. Quick question, do you leave them out at room temperature for the first two steps?
with spices - definitely in the fridge , but when you hanging them to dry before smoking - i leave in a basement , if you can leave hanging in fridge it will dry more evenly.
Great video! Thank you for showing this. I do have a question. Is there another option to drying it in the basement? Here is Dallas Texas we do not have basements. Can I hang it in the house at room temperature? Around 70 degrees Fahrenheit or 21 degrees celsius?
Yes you can. it is a little above recommended 50-55. If you have space in fridge that could be good too at least for first 5 days ... but it need to hang and get some air circulation.
Going to use your recipe for cold smoked salmon. Thank you.
Always welcome
Hi RS, nice video, thank you for posting. During the "pressing" stage, do you refrigerate or leave out? How long do you smoke for? How long do you leave hanging total and any special ways to store meat for long term?
i do not refrigerate when "under weight" , but i would recommend to do that ... my fridge too small ... smoking time 2 days 6-8 hours a day. then i dry it for another 4-5 days . Then wrap in to foil and it is good for about 4 weeks in a fridge. If you vacuum seal it it will be good for 3-4 month ...
Thank you for the fast reply.
Hi RS, very nice video. Like this recipe a lot and actually I am in the process of starting similar project, but I need to ask couple of questions first.
In your list of spices and their percentages to original meat weight, I don't see the amount of instacure. There is a mention of "read instructions" but I don't see those either anywhere.
What is the range of temperatures for cold smoking that you would recommend?
Lastly, I see that you Lithuanian from your background. I am pretty much from the same neighbourhood originally(Poland), though I am residing for very long time in Canada now. Having said that, chipotle is not something used in where we come from. How did you end up adding it to this recipe??
One project at the time, but really looking forward to checking your other videos.
First - Instacure - please follow label on the product ... i do not want to do mistake on % calculation. Cold smoke is about 65-75 F , it could be lower , so winter is best time to do it (depending how North you are). Yes we neighbors and our food and taste very look alike :) . Regarding add on's to recipe (not "usual" spices) - always do what you like ... I wanted to add lite kick and that's how started to experiment with chipotle and cayen . Dog is Vizsla breed :) . good luck ...
Do you have a master built 40 inch smoker? And then you added the cold smoke accessory? Thanks, looking to start making Serbian Pršuta which is very similar what you made. Thanks again
Yes - it was 40 inch Masterbuilt vertical smoker ... You can look : czcams.com/video/vVAH3blY4qw/video.html and czcams.com/video/8WkutqB0lCI/video.html ... you can remove shelf's and that's what i like a lot. Prosciutto - It will be long drying process :) - i do not have place to hang meet for a year .... :)
Thanks for your reply. I have another question, after pressing them I wrap in colligan paper because I use my garage to hang them. Should I leave longer drying because of paper and then cold smoke. Like maybe a week or more to dry
i like them a little dryer , other people like them a little softer . You will need to try and see . Just remember - more you dry them harder they would be. You can eat them immediately after smoking - this is cured product. i usually dry another 5-7 days , it depends on thickness of meat too.
Well done video- I'll be making pork tenderloin jerky here in a few days, have it marinating now - I'm going to give this one a shot- thank you for sharing this
Hello great video very helpful, quick question, you smoke 2 days for 12-14 hrs. Can I smoke in o e day 12-14 hrs or should I do over 2 days? Thank you
as slower you smoke as better it will be - smoke need to penetrate meat and it is not happening in one day - you can smoke one weekend and then continue next - just please regulate quantity of smoke - too much not good. You can try to smoke one day , but then meat need to hang again for a week for drying and smoke penetration.
Thank you very much. I make this meat. Try today. This is perfect. I very liked and definitely recommend. Bravo master!
Thank you . I have it in vacuum packs most of time in fridge - can be there 3-4 month ...
Thanks i was in Poland last summer Im living in Hannover right now Moved from Canada here; and tried some of that tenderlion you made from a market in Slubice was amazing .. thx going to try it myself.
i'm from originally Lithuania ... that's northern neighbor , but most of processing is the same ... just watch heat and humidity (avoid) ...
Hi, really good video and thanks. Are you aiming for a target amount of weight loss in the final product? For example in many case people typically look for around 30-35% weight loss in cured meats?
correct. please check Capicola video it is explained more in detail.
Love your info. Can you tell me if white mold on pork hung in basement will cause a problem? It’s been drying for 4 days and I see some whit spots. Can you help
usually mold could show after a week or two - maybe you need to hang meat where some airflow is . it should be dry . Now could it be that these white spots is salt ?? you can put some small fan to circulate airflow,
Thank you for the reply .
Thanks for sharing. A couple of questions : what flavor wood chips you use ( recommend ) and when drying ( before smoking ) is there a recommended ambient temperature range?
usually i mix apple and cherry , but you can add some other fruit tree chips to get stronger or softer smoke flavor. Regarding drying - i hang it in basement where temperature is about 58F-60F - i would say it is too high(best would be around 45F), but i do not have too many choices ... just please be careful for any funky smells or feels with meat - if something does not feel right do not eat it ... start with small batch.
Thanks for your quick reply!
Nice video! How long did you smoke overall?
total of 12-14 hours ... depends how i feel :) - usually first day 8 hours and next about 6 ...
What temperature was your basement at for the drying, and what temperature for smoking?
basement about 55 - 60F, smoking - outside temp . This is Cold Smoking - no additional heat course.
Oh I know what you mean by “work on it”! I would be nervous if you got angry. You seem like a guy that knows secrets. You make awesome videos!
Thank you ! i try to share my secrets :) - truth is i try something and then try to make it better ...
Good day! I have a question. While the meat is curing in the salt, after the first day, there was a decent amount of water that came out of the loins. Do I drain that as the curing continues, or do I just flip and rotate in the liquids as well?
Jivoli!
leave it and just flip in liquid. later meat will partially absorb it. all will be fine
Wonderful video. What temp inside the smoker during the 7 day period? Many Thanks !
i smoke fro 2 days - it is cold smoking - no temp at all. & days is drying inside of the house - it is about 55-60 F
I just finished first round...best ever smoked loin i had, hands down - smoked it 2 days 8 + 6 hours with cherry wood, I am totally hooked, working on bacon next :-) looking for a sausage recipe; thanks for sharing
Congrats :) - most important (like i say ) : you know whats in your meats :) ... Slowly videos will be showing up ...
Really nice looking loins
But what kind of generator do you use?
Mark V1 - i would highly recommend to visit actual channel and check other videos. If you will have questions , please ask.
Hi i really enjoy your videos, i speak russian too and run a russian deli in toronto so your info is valuable to me.
Regarding this recipe, im making 30kg of them and dont want to sit there and hang them individually. what if i just place them all on a wire rack and flip them once a day or so? what do you think?
That would work. they should dry and smoke evenly . if you will put some fan to circulate air they would dry faster. Now for 30 kg - to smoke probably you will need way bigger smoker :)
Toronto in the house!
Last question? do you soak your wood chips before putting in the cold smoker? Thanks!
*!
No - you cannot soak them, cold smoke generator is having fire inside of big tube ... it will be hard to light it up if chips would be wet ... smoke is generated controlling amount of air passing thru - if it would be open then flame would take over, but now because of controlled amount of air you getting smoke ...
Do you use cure #1 or #2 for this? I know #2 is usually used for not cooked meat, but this is a very short cure as compared to other meats.
instacure #2
is this instacure the same as cure#1 or cure#2 ? looks delicious buddy cant wait to make it
Great question
maybe delayed response , but i found this very helpful : amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
How long can it last if you vacuum pack it and freeze it?
Vacuum packed and in fridge about 3 month. i never freeze it - just easier to make another batch ... sometimes i'm getting to point where you see white dots on surface, but that's only salt getting out - always remember be cautious with meats.
I'm trying to learn cold smoking and will be building a smokehouse this summer . So in this video these tenderloins are never really cooked then once you have finished smoking ? You just slice them up to eat without it ever getting cooked in a grill etc., ? Really great video, you have a great style of presentation. Loved listening to you
they not cooked. If you want easy and forgiving learning snack - try with jerky. it could be cold smoked too. This meat is requiring 3 week process, but it is worth it ... if you will have more questions - just ask.
is there any alternative to basement ? ( i don't have basement but would like to try your recipe ) thanks,
somewhere not too hot and not too humid . hard to tell i would say try with little of product and see how it will go .
Can I wrap pressed loins in collagen paper and put in refrigerator to dry with fan or does it need to dry in open air. It 105 here in Fresno Ca.
105 too much - you can just put them in your fridge setup no need for collagen. still will dry nicely
Really Smoking thank you love your channel
Was it fully cooked after the smoking, or did it need to be cooked?
it was never cooked. Cured and cold smoked. Count it like pork jerky.
awesome,, thanks for sharing.
do you have a site where you have the ingredients and measurments?? i don't want to use nitirites -instacure....can i just use sea salt?
no any other site. it is up to you regarding instacure - i started the same way and it worked perfect, but then i started to read what instacure does and there is no problem with it - so i'm using it.
How do you air dry meat in hotter countries though? and smoking as well my smoker before starting is at 30 degrees , like the outside temperature.
basement - try to find place where is is cold or build Curing chamber from old refrigerator or vine cooler.
thankyou so much
When you hang in basement,,what is the temperature? I put mine in my garage ,but is gonna be 50 degrees, for a day or 2 the cold again,,will it be ok?
should be ok , but i will repeat ALWAYS be very careful - not scared , but careful . look how it looks , smell how it smells , feel how it feels and try at your risk. Our grandfathers did not had refrigerators, but they was able to make that tasty stuff. most important is to give time for salt and spices to go thru then all whats left will be just drying process and introduction of smoke for flavor.
Hi. I was wondering... Im going to start smoking meat at home on a small scale, and am thinking what would be better, to fill a airtight container with meat and cold smoke and leave it like that, or would it be better to constantly add more smoke by making a small opening on the side, to pass the smoke trough. Any help would be appriciated.
Thanks.
i do not like "airtight" - there will be no humidity going out - all will have a little rancid taste ... air need to move and smoke need not to be heavy ...
Very well done video. I have started my own project of smoking pork loin as I remember as a child in Bavaria watching my Uncle. So many videos and recipes are different which is ok. My question is this. How do you maintain humidity in your basement? What humidity % is best? I dry hang the meat overnight in the smoker without any smoke as the outside temperatures has been in the low 40's. But I am going to post-smoke hang the meat in a refrigerator at 45-50 degrees for 3 days. But I am told that is not good as the humidity in a refrigerator is too dry. Any ideas? Thank you and great job on video
Thank you for watching and commenting ... Humidity is my dilemma : too dry in basement and i cannot do nothing about it - it is living space so i cannot make it humid. Best would be about 70-80 % to begin and then get to 60 -50 % - that is applying for dried meats in general : we need to let them dry slowly then they would dry equally. I do leave meat in smoker over night if weather permits. Even if it will dry too fast in the end of process wrap it in to plastic wrap tightly and put in a fridge for couple days - meat will stabilize - outside crust will become more soft while inside will dry a little more.
Really Smoking thanks for the reply. We are facing the same issues then. At least I know now that experts have the same issue. I might be doing it right. I just bought a digital thermometer with humidity reading. I start drying tonight and then will vacuum seal on Sunday. Thanks again.
Bam! Told you, I'll be first! 🤤
i see that ... but did you liked video ??
Really Smoking I always do
What temperature do you cure, press and hang the meat at.
Thanks
curing is happening in fridge about 35-40 F, pressing and drying in basement temps - about 55-60 F
what temp is your basement for 3-4 days drying? what temp is your smoker? can i do the same recipe with ribs?
basement 50 - 55 F . smoker - outside temp . ribs - yes : you want hot smoked or cured and cold smoked ?? i would recommend hot smoked.....
Hi, i tried this recipe without smoking it and its fine.
i have a question, do you know any cuts of beef that i can do the exact same easy process to? Im assuming beef tenderloin would work too but its too expensive.
you right - fillet minion :) ... look at something called pasturma or basturma - eventually i will make video about it too , but drying time will be longer - about 3-4 weeks. I would say go with beef jerky South African Style - biltong , did it myself - love it ... need to do video :) ...
@@ReallySmoking I cannot wait to learn this.
@@misscndnwoman2177 - please just try and you will be amazed with what you can do ...
@@ReallySmoking I'm doing my best and it's all good, I should be called Ms. McIver, everything I do needs something fixed or mcgivered . lol
@@ReallySmoking Thanks so much for your words of inspiration. You, Sir, are one of my mentors
What temperature are you smoking them at? And is there internal temperature you look for when done?
this is COLD smoking - temperature is the same as air ...
@@ReallySmoking thnks
Hav you tried duck breasts ...cold smoked of course :-) Do you have some good advices? your video is very good and informative, Thanks. (One thing: how can it be around zero degrees celsius and still tree in backyarf is all green?)
Duck breast , lamb leg - better follow capicolla recipe. They better dried for longer time(4-6 weeks or longer). You can smoke (cold) them after first week of drying and then smoke will get thru all of it. regarding zero celsius - i would say frost :) , but thats suggestion not requirement.
After 24hrs of marinating there was a lot of water at the bottom I removed it should I remake the seasoning and reapply?
you should left that liquid. please continue without remaking. It will be still fine in the end. salt was pushing that liquid out , so salt is in the product and that what's matter.
At what temperature was the meat smoked?
Ambient - no additional heat
Just found your channel I have been smoking for years and just started cold smoking cheese. It’s not technically smoking but I recently had some biltong, have you ever thought of making that.
did it some years ago , like it . Thank you for suggestion
So 60 degrees F is okay temp . Just finished smoking now it's time to hang . Just need to know the temp in basement will be ok . Cant wait ...your videos are great
please do not hang too long - it still will be drying , so couple days to a week and then in to fridge ... even if vacuum sealed still in the fridge . I usually (after smoking) keep 3 -5 days.
what is the temperature range for cold smoking pork tenderloin?
form 34f (1c) to 45f (7c) but can be up to about 60f(15c) , but please be careful - higher temps more danger to spoil meat or get some unwanted bacteria on it.
when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined!
an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast.
the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry.
the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.
Again - Thank you , a lot of good info. Usually if you in humid and hot climate i would suggest curing chamber where you can keep disaered temp and humidity.
I can't find your recipe on here?
Please watch video ... it will be on the screen from 4:06
almost cold enuff to start mine, but I don't use sugar , just garlic and salt and cold smoke, great video's though thks
it would work without sugar too. Just sugar is pushing water too and you need less salt ... any other spices is taste preference
Nice Russian guy. Thank you. So yummy
you are welcome for "yummy" my Cuban friend
Just to clarify, you smoked it for a whole week?
no ... 2 days - not 48 hours , but about 20 hours in total ... i was drying them a week after smoking.
If I can ask what temperature did you have in the smoker?
there is no heat in smoker - so temperature is very close to outside ...
If you turned the trays over with a basin under them. The juices would run off into the basin
Which insta cure do you use, 1 or 2?
#2 - that's for dried long term curing. Something to read :amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
Ооо это круто в какое соотношение паунд на гр соли ?
3 % - 1 kg would need 30 gr salt.
@@ReallySmoking , Спасибо.. купил сегодня в костко порклойн, буду мариновать несколько дней
Can i use morton tender quick home meat cure?
Yes you can - use according to instructions on packaging.
Good Job Russian..
So after 2 days of smoking, did you let meat dry again?
that is correct ... then i dry it as long as i like - my wife likes when middle is more soft, i prefer more dry , but usually it is getting to the point after 5-7 days of drying
@@ReallySmoking as always, thank you for quick reply. I got meat in the smoker now. Will be taking it out shortly and leaving to dry
I was wanting to do this but what if it’s 0 Celsius outside can I still cold smoke or will I need to add heat? To make it 65-70 Fahrenheit? Or will it be fine in the cold? Same question to the salmon?
0 C - perfect ... smoke still will be a little bit on hot side so it should make +1 :) ... meat absorbs smoke very well at lo temps , salmon too . it would work perfect.
Thank you.
The meat will still dry out and get that harder finish? What if it gets below freezing should I add heat?
Would I have to smoke it longer at lower temps?
below freezing - heat would be good . Simple electrical heat plate would solve the problem. Keep temps above 0 . Meat absorbs smoke better in lower temps. Regarding crust - i smoke just couple days and keep meet in basement for another week before starting to eat or pack , so it is having that outside crust layer.
Hello RS. I brought the wrong instacure. I used instacure #1 on 4 small tenderloins. Today is day one of the curing process in the refridgerator. After I cold smoke and dry them for a week, I plan to eat them and share them all within two weeks after its ready. Do you think it will be safe? I will keep them in the refridgerator since the basement is not cold enough here in New York yet.
i believe Instacure #1 is for drying - so you have correct one. If you planing to keep all time in refrigerator it will not get dry fast. But lets talk : curing in refrigerator and about 3-5 days. Then you will cold smoke - and in New York is about 70 F - good temps for that ... and then you will see how you feel about it - drying for a week in basement could be good , but always watch what you eat. if you not sure you can dry even in refrigerator - it will take longer and refrigerator will smell like smoke house :) Some people have dedicated vine coolers for that type of processing. FYI - i'm located in Staten Island :) . Did not cold smoke this fall yet - waiting to cool off a little ...
Great! Thanks for the quick reply. Excellent tips! If you visit Queens, I highly recommend you go to Muncan Food Corp in Astoria. It's a candy store for people like us. :-)
@@neotrode1 - Thanks for info - definitely will need to visit them ...
You're right! The basement is at perfect temperature and humidity. They are drying perfectly. Another few days and I can cut into one of the tenderloins. I did cheat and eat a couple of the small tidbits because they dried really fast because they were so small. Wow is it perfect! I mean seriously the exact flavor I looked for. FYI, I used Hickory to smoke with. I really appreciate you sharing your recipe and technique.
@@neotrode1 - Happy that you liked it ... when smoking drop in some cheeses ( i love mozzarella) , the same smoking , but more out of it .
When Ivan Drago from Rocky smokes tenderloin lol
Where did you dry and for how long after smoking?
Basement and another 2 weeks - watch meat , see how it feels.
@@ReallySmokingI see. I live in dry climate. Humidity in my basement is 40%, so 2 weeks will be a lot I guess. Will try
@@ReallySmoking thanks
@@users8298 always try and just look how meat looks and how hard you like it - this is not jerky : a little softer , a little better :)
@@ReallySmoking sounds good. Do you dry it in cheesecloth?
Labas my friend, very good job.
A quick question, you mentioned that you use Instacure in the mix of spices for the curing process. I know that the instacure is basically for more safety and preservation issues as it includes nitrite and nitrate. I'm not very fun of this ingredient cause his relationship with some types of cancer.
Do you think that the meat will be and turn up good if I decide not to include the instacure mix in the curing process? Did you ever tried it without the instacure mix?
Thank you in advance
Labas tap pat ... i did . but you really need to be careful with process ... mainly Instacure is to prevent botulism - that's my point of view. If you will keep meat cold all the time i believe you will be perfect - i mean not higher than 40 F - thats why perfect time for this process is winter. For Instacure do not overdose.
The old way was to use celery powder as celery is high in natural nitrates.
@@andrewb4326 - this is new for me ... will need to research more. Thank you for sharing.
I would like to try this, but it would be helpful to list the spice measurements in a more meaningful way. I don't understand the percentages used. 3-4% salt? 3-4% of what? The weight of the Tenderloin?
you exactly right - % are done base on total weight of meat. I do count in KG(kilograms) or GR(grams) - it is easier and more accurate measurements for me. so if you have 3 Kg - 3000 Gr - 3% of that would be 90 Gr. This is way more accurate then explaining in Table or Tea spoons or best measurement "eyeball it" , "hand full" ...
the silverskin bits and fat bits do not throw them away!!
just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process.
then when that's done strain it through a fine mesh filter and now you can throw that meat mash out.
then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer.
It's a good starter for many soups or other dishes.
This is huge work ... i radher just fry pan them and eat with bread ... but idea is good and i like it ... Thank you
@@ReallySmoking give it a try since you are basically swimming in meat because of your channel you can have many years of good soup and stew starter.
@@tinovanderzwan-km7ou sadly i do not have any fat leftovers - if i do something i use it : even for popcorn i use lard (only me likes it ) but just will not have quantity to try ...
Galu gale radau kas zino kaip mesa rukyt.
Dekui. Darau sau nes sunku geru produktu rasti.
can I have the recipe, plese
No problem - please watch video - recipe starts at 4 min 10 seconds ...
Why is this recipe not on khal, com. I can guarantee it would be on their homepage
Вэри интерестинг экшент)
Привет!!! При какой температуре коптили в коптильня 😁
Hi . This is COLD smoke - best about 40 - 50 F. (4 -10 C)
Great video . Can you hang this meat at 60F in basement?
That's exactly what i do . hang in basement
Looks to me like pork Biltong!
Biltong is a little harder ... but in general probably
If anyone does this, please make sure to use the right amount of curing salt and that the cold smoke doesn't get above 65 degrees. Botulism is real and it can kill you. Just be safe
how much is the right amount of curing salt? do you use cure 1 or cure2
i would suggest to read manufacture label for specific use and quantity. Please be careful with anyone suggesting how much and what cure - they could be wrong.
Botulism develops in oxigen free atmosphere. This is not the case. Salmonella on the other hand...
This is a job 😂
What accent you have bro?
probably Lithuanian ... thats where originaly i'm from .
Hello, I am not Russian, but have a Russian boyfriend for 17 years. I would like to see you do cured and cold-smoked Heritage pork belly. Just got 22 lbs for $75 on sale.
благодарю вас in advance for any help you can give.,
Hi , I'm not Russian . Sadly to say i do not think that exists heritage recipe for Specifically Russian style pork belly. If you would like to do my way - czcams.com/video/M8EQkzwZf3E/video.html (cold smoked pork belly with really smoking) or you could use just salt and cure in it without smoking - for that recipe you would need to have ONLY Fat of belly or back (back is better) and no smoking needed , but fat should be thick 3-4 inches . When it is cured you just cut and eat :)
Russian... :)
no ... Lithuanian ...
Ooo much better !!!