Smoked pork belly confit from Fire & Smoke: A Pitmaster's Secrets (page 109) by Chris Lilly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oak wood or maple wood for hickory wood, and store-bought barbecue sauce for the book's "Shock Top honey mustard glaze" specified in this recipe. Recipe requires 21 hours to prepare.

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