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Smoker


Half side of pork belly
15 slices of ham
30 slices of pepperoni
300 gram of various grated cheeses
For the rub
1 tbsp of salt
2 tbsp of paprika powder
1 tbsp of onion powder
1/2 tbsp of garlic powder
1 tbsp of curry powder
2 tsp of dried oregano

Clean the pork belly and get rid of the bones and or cartilage. Or let your butcher take care of this.
Mix the ingredients for the rub and sprinkle an even layer on both sides of the meat.
Place the slices of ham on the inside of the pork belly, followed by pepperoni and grated cheese. Roll the pork belly up and tie it with some butchers twine.
Fire up your smoker with a temperature of 120°C (248F) and some smoke wood. Place the pork belly in the smoker till it reaches a core temperature of 65°C (149F).
Take the pork belly out and let it rest for a couple of minutes before slicing into it.

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