“It’s a recipe that uses lots of smoke which makes a delectable result!”
INGREDIENTS
4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
DIRECTIONS
* Mix together the brown sugar, curing salt, and water in a 2 gallon container.
* Submerge the pork belly in the mixture so that it is covered completely.
* Refrigerate covered for six days.
* Light charcoal in an outdoor smoker.
* Soak wood chips in a bowl of water.
* When the temperature of the smoker is between 140 and 150 degrees coals are ready.
* Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour.
* Store in the refrigerator.
* Slice and fry as you would with store-bought bacon.
* Option: If the meat floats, you can weigh it down with a dinner plate or similar object.
“It’s a recipe that uses lots of smoke which makes a delectable result!”
INGREDIENTS
4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
DIRECTIONS
* Mix together the brown sugar, curing salt, and water in a 2 gallon container.
* Submerge the pork belly in the mixture so that it is covered completely.
* Refrigerate covered for six days.
* Light charcoal in an outdoor smoker.
* Soak wood chips in a bowl of water.
* When the temperature of the smoker is between 140 and 150 degrees coals are ready.
* Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour.
* Store in the refrigerator.
* Slice and fry as you would with store-bought bacon.
* Option: If the meat floats, you can weigh it down with a dinner plate or similar object.
INGREDIENTS
4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
DIRECTIONS
* Mix together the brown sugar, curing salt, and water in a 2 gallon container.
* Submerge the pork belly in the mixture so that it is covered completely.
* Refrigerate covered for six days.
* Light charcoal in an outdoor smoker.
* Soak wood chips in a bowl of water.
* When the temperature of the smoker is between 140 and 150 degrees coals are ready.
* Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour.
* Store in the refrigerator.
* Slice and fry as you would with store-bought bacon.
* Option: If the meat floats, you can weigh it down with a dinner plate or similar object.
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