Bourbon Cured Beef Belly Recipe
Pretzel Sticks | Spiced Fruit Chutney
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Ingredients
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Bourbon Cured Beef Belly
Method
Bourbon Cured Beef Belly
Prepare the Cure
In a bowl, mix together the bourbon, brown sugar, kosher salt, black peppercorns, minced garlic, fresh thyme, and mustard seeds until well combined.
Cure the Beef
Place the beef belly in a large resealable bag or a shallow dish. Pour the cure mixture over the beef, ensuring it is completely coated. Seal the bag or cover the dish and refrigerate for 5-7 days, turning the meat every 2 days.
Rinse and Dry
After the curing period, remove the beef belly from the cure mixture, rinse it under cold water, and pat it dry with paper towels.
Smoke or Roast
Preheat your smoker or oven to 200°F (93°C). If smoking, smoke the beef belly for approximately 2-3 hours until it reaches an internal temperature of 150°F (65°C). If roasting, place it in the oven and roast until the same internal temperature is reached.
Cool and Slice
Allow the cured beef belly to cool completely before slicing it thinly against the grain. Serve with pretzel sticks and spiced fruit chutney.
