Ingredients
Method
Make the Curing Mixture
- In a large bowl, whisk together the kosher salt, sugar, and pink curing salt.
Cure The Meat
- Place the curing mixture and pork belly in a Ziploc bag labeled with the starting day.
- Place the bag in the fridge.
- Flip the meat after four days. Flipping the bag makes sure it evenly absorbs whatever liquid comes out during the process.
- After seven days, rinse off the cure with water and pat it dry with paper towels.
Smoke The Meat
- Smoke the cured pork belly at 200°F until the meat’s internal temperature is 150°F.
- This process takes about two hours. Add wood chips to your smoker every 40 minutes or as necessary.
- Once done, take the pork belly out of the smoker or oven.
Storing and Slicing
- Let the fat cool enough to be manageable. Then, use a sharp knife to peel off the skin.
- Allow the bacon to reach room temperature.
- Refrigerate the bacon overnight for the fat to solidify.
- Slice the bacon into strips of your preferred thickness
- Lasts up to three weeks in the fridge. If stored in the freezer, it may last longer.