How to smoke pork belly & chorizo in a cook & hold oven

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Rub both sides of meat with cure

Chop herbs

Combine chorizo, onions, garlic and tomatoes

Coat both sides of the meat

Add herbs

Place in heated alto-Shaam cook & hold smoker

Add soaked wood

Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.

This is how it will look the next morning

Watch the video: Smoked Crispy Pork Belly Secret Revealed! Perfect Smoked Pork Belly

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