This is my second belly, the last one had a bit to much smoke for me, so I cut back on the wood and skipped the cold smoke.
Right now the belly is in the smoker I will post finished photos when it completes the smoke and when I slice it.
Smoked Bacon Belly #2
Rub/Cure:
1/8 cup sugar
1/4 cup salt
2 t #1 cure
Additional ingredients:
4 lb. Pork Belly skin on
Large Zip lock bag
ΒΌ cup maple syrup
1/2 cup brown sugar
Wood:
2.4 oz. Kiawee
1.2 oz. Apple
Coat belly with rub, in a plastic zip lock add 1/2 cup maple syrup and 1/4 cup brown sugar and then add the belly. Place in refrigerator and flip every day for 7 days. Remove from refrigerator, rinse, dry and then sprinkle with ground black pepper, place on rack and put back in the refrigerator for 1 day.
Remove from refrigerator and place in smoker. Smoke at 180 degrees until the pork reaches 150 degrees. Once belly hits 150 degrees, remove from smoker and allow it to rest for 10 minutes, then remove the skin and cut off the sides and top as needed. Place the belly on a rack and back into the refrigerator covered lightly in wax paper for one day.
Remove from the refrigerator and slice.
Greg
