Prep Time: 2 days | Cook Time:
- 7 lb wild boar belly
- 5 quarts water
- 1 cup kosher salt
- 2 tsp curing salt (Also known as Pink Salt # 1 or Prague Powder)
- 1/2 cup dark brown sugar, packed
- 1 tbs maple syrup
- 2 tbs whole black peppercorns
- 1 tbs garlic powder
- 1 tbs ground coriander
- 2 tsp dried sage
- 2 tsp juniper berries
- 1 tsp dried rosemary
- 1 tsp nutmeg
- 1 tsp cayenne
- 1 tsp white pepper
- 1 cup ground black pepper
- 1 cup ground coriander
- 1 cup maple syrup
Optional but tasty: Combine brine spices (black pepper, garlic powder, coriander, sage, juniper berries, rosemary, nutmeg, cayenne, and white pepper) in a mortar and pestle or a spice grinder, and break down into a fine powder.
Combine all brine ingredients but the meat. Place the belly meat in a large food safe container, then pour the brine over it. You want it to be completely submerged.
Refrigerate between 38 and 40 degrees. Store for 48 hours, and flip once at the halfway point.
Discard the brine and lightly rinse the belly under running water. Dry it in the fridge, on a wire rack with a pan underneath, for 24 hours.
Mix together the pepper and coriander. Coat the belly meat with the maple syrup, then apply the spices so that they'll stick.
Cook in a smoker set at 200 F until the internal temperature reaches 185 F. Timing will depend on the thickness of the slices. We like pecan chips with the maple, but use your favorite.