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Ingredients
- 1 c. salt
- 1 c. sugar
- 2 ounce honey
- 3 Tbsp. mustard pwdr
- 1 lb pork belly
Directions
- In a small bowl, combine salt and sugar. Spread honey proportionately over pork belly, then coat with mustard. Spread the salt and sugar mix generously over the mustard. Place into a re-sealable plastic bag and chill for 3 days.
- After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to create a pellicle. Lay the pork in the protein box of a cool smoker and smoke for 4 to 6 hrs. Refrigeratethe meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or possibly freezer.
- Place the strips of bacon onto a sheet pan fitted with a rack and place into a cool oven. Turn the oven to 400 degrees and cook for about 12 to 15 min, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
- This recipe yields 1 lb. cured pork belly.
- Yield: 1 lb.
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