Копчёное сало в пеллетном гриле Weber smokefire ex4 и коптильне Weber wsm. Как засолить сало.

In the video, the host explains how to salt and smoke pork belly using a Weber Smokefire EX4 pellet grill and a Weber WSM smoker. He describes cutting the belly into 10×10 cm pieces, seasoning with garlic, crushed pepper, and enough coarse salt to cover the meat by about 1 cm, then brining for a week or three days for a less salty result. Afterward, the belly is soaked in water for 30–40 minutes, dried, and smoked at up to 100 °C until the fat melts, which takes roughly 30–40 minutes. He compares the flavor differences: the pellet grill produces a more delicate and tender taste, while the WSM smoker requires less fuss. However, pellet grills and pellets are more expensive than the WSM smoker and briquettes.