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Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 5 pounds pork belly, skin on
- 1/4 cup kosher salt
- 2 teaspoons pink curing salt
- 1/4 cup packed dark brown sugar
- 1/4 cup honey (preferably chestnut honey)
- 2 tablespoons red pepper flakes
- 2 tablespoons smoked sweet paprika
- 1 teaspoon cumin seeds
Method
- Rinse the pork belly and pat dry.
- Transfer to a resealable 2-gallon plastic bag.
- To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl.
- Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm.
- It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry.
- Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired.
- To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite.
- It keeps the meat pink and protects it from bacteria.
- You can find it at specialty food stores or online.
- Photograph by Charles Masters