Pork Belly Bacon
Ingredients
- 2 to 3 pounds pork belly
- 1/2 cup brown sugar
- 3 tablespoons kosher salt (or other coarse, non-iodized salt)
- 1 1/4 teaspoons ground black pepper
- 1/2 teaspoon curing salt
Instructions
Wash pork belly with clear water and pat dry with paper towels.
Hash cut the fat cap on the meat to allow curing salts to penetrate
Mix all dry ingredients in a bowl
Rub the pork belly evenly spreading entire contents of dry rub onto all sides of the meat. Massage meat to get maximum penetration into the muscle.
Seal in plastic bag and place in fridge for 10 – 14 days. Turning the meat over occasionally.
After 14 days, place meat on the smoker and smoke until internal temperature is 150-160 degrees.
Take out and let rest.
Freeze the meat for a few hours to make slicing easier.
Then slice and fry in a frying pan until crisp. Freeze un-fried bacon in vacuum sealed bags.
