It is easier than you think!! Find a local butcher who can get the pork belly for you.
|6 lb||Pork Belly|
|5 tbsp||Kosher Salt|
|3 tbsp||Brown Sugar|
|1 tsp||Curing Salt (Prague Powder)|
Mix the dry ingredients and thoroughly coat the pork belly with all of it.
But the belly and a parchment lined baking tray and top with a sheet of parchment and an other tray. Weight the top tray with cans of a heavy frying pan.
Allow to sit in the fridge for 5 to 7 seven days
Rinse pork belly well with cold water. Place on a rack back in the fridge over night, un-covered.
Smoke at 200 F until an internal temperature of 160 F is reached.
(If you like a lighter smoke flavour only smoke for one hour then continue to cook with out smoke until 160 F is reached)
Cool in fridge for several hours before slicing and frying the delicious stuff up!
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