Pork belly aside, this kindzuik is mostly made from chunks of grass-fed beef, spiced with majoram, bay leaf, white pepper, allspice, sweet paprika, and yellow mustard seed. Then it was tied in caul fat, aged for a few months, smoked over alder wood, and then aged for a few more months. I love the beautiful red color of the cured beef, and I'm so happy to see cubes of pork belly stand out in the mix. The spices are warm and savory, and the softness of the alder smoke keeps the meat from being overwhelmed with smokey flavors. I'm really glad I sprung for the alder; I momentarily considered using oak or hickory, but I think that would have thrown everything off.
Given the choice, I would do this ball shape again, over the flat-pressed kindzuik. For the extended curing time, I think the ball helps to keep the meat protected against becoming too hard and dry. Perhaps that would change if I was using a thick casing, like real pig stomach. Hmm. So the experiment continues!