Sous vide pork belly 155* for 10 hours
Then broiled 6 minutes
Then coated with a homemade Korean BBQ sauce and broiled another 4 min
Cured salmon 10 hours
Then dried in fridge overnight
Then smoked at 200* for 4 hours.
Coating with maple syrup and gin mixture every 20 min for last 2 hours.
Served with slaw and chipotle sauce
Then broiled 6 minutes
Then coated with a homemade Korean BBQ sauce and broiled another 4 min
Cured salmon 10 hours
Then dried in fridge overnight
Then smoked at 200* for 4 hours.
Coating with maple syrup and gin mixture every 20 min for last 2 hours.
Served with slaw and chipotle sauce
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