Bacon
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
57
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
In a 2 gallon container, mix together the brown sugar, curing mixture, and water
2
Submerge the pork belly in the mixture so that it is covered completely
3
If the meat floats, you can weigh it down with a dinner plate or similar object
4
Refrigerate covered for six days
5
Light charcoal in an outdoor smoker
6
Soak wood chips in a bowl of water
7
When the temperature of the smoker is between 140 and 150 degrees coals are ready
8
Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour
9
Store in the refrigerator
10
Slice and fry as you would with store-bought bacon