Directions

1. Assemble the pickling spice. Toast the black peppercorns over medium heat in a dry hot skillet for about one minute. Add the coriander, mustard seeds and allspice berries. Toast another 30-60 second until they just become fragrant. Remove and crush all with a skillet or a meat mallet. Combine with the remaining ingredients and mix well.

2. To make the brine, combine the water, salt, sugar, cure, garlic and pickling spice in a stock pot. Bring to a simmer. Turn off heat. Whisk to make sure everything is dissolved. Place your ice in a briner bucket. Pour the hot brine concentrate over the ice and stir until dissolved.

3. Note: Depending on the size of your belly, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the belly in the brining container.

4. With the brine now chilled, place your slab of pork belly in the bucket with the brine. Lock the plate in place to keep the pork submerged. Transfer to the refrigerator and brine for 7 days.

5. Preheat your Yoder smokers YS640s Pellet Grill to 275ºF, set up for smoking. Fill an A-MAZE-N Tube Smokers with the pellets of your choice. Place on the main cooking grate. Light with a torch. Let burn for 30-60 second, then blow out the flame.

6. Remove the pork from the brine. Rinse under cool water. Slather with Kozlik’s Dijon.

7. Toast an equal amount off black peppercorns and coriander seeds in a dry hot skillet, just like you did for the pickling spice. Transfer to a tea towel. Wrap the towel around the spices and beat with a meat mallet to break into pieces. The rub should be coarse.

8. Cover the pork belly in the black peppercorn and coriander.

9. Place the pork belly on the second shelf of the smoker. Smoke unwrapped until the internal temperature reaches 185ºF-190ºF, about 4-5 hours.

10. Remove from the grill and rest 30 minutes before slicing.