Ingredients
The following ingredients have 2 Servings
- 2 pounds pork belly, in one piece
- 20 grams kosher salt, (about 2 rounded tablespoons)
- 1/4 cup freshly ground black pepper
Instruction
- Trim the pork belly into a neat rectangle. Salt it on both sides, massaging the salt into the meat. Put the salted belly into a plastic bag and seal it. Store in the fridge for 3 to 5 days. Flip the belly twice a day.
- Remove the cured belly and rinse quickly under cold water. Pat dry and place on a wire rack in a breezy place for an hour. Coat liberally with the black pepper and roll tightly. Tie off tightly, and then net with sausage netting.
- Hang in your smoker and smoke for 4 to 6 hours at 225°F -- you want the interior of the bacon to be at least 140°F, and 150°F is better. What wood you choose is up to you; I use oak or pecan. Use or freeze within 10 days.
