Here ya go, bacon lovers: (complete with another teaser photo!)
This is for a 4 pound slab of pork belly (AKA pork side):
Crush: 2 Tablespoons black peppercorns
1 Tablespoon fennel seeds
2 Tablespoons Juniper berries
Add: 1/4 cup Kosher salt
2 teaspoons curing salt
1/4 cup: (your choice): maple syrup (the real stuff, not Aunt Jemima), or brown sugar or honey. Or, make your own mix of your favorites.
Spread this rub over the pork belly, lay a few sprigs of rosemary or thyme over the top (or a teaspoon of either herb, dried) along with 6 cloves of crushed garlic.
Place the pork belly in a large resealable plastic bag or wrap in plastic wrap, place on a tray and refrigerate for a week, next to your beer. No need to drain any liquid that accumulates, but flip the pork belly daily.
After one week, remove from bag, rinse well under cold water to remove any of the salt and seasonings.
Smoke at 225°F until it's reached an internal temperature of 150°F.
(I used apple wood chips, 1/2 were dry, 1/2 were wet.)
Slice and fry. If there is any left, slice and wrap in Saran wrap in portions that will be useful for you and freeze. If you roll each slice in Saran wrap like a fruit roll-up, it is very easy to thaw and cook later. Freeze whatever portion you don't intend to use within the week. Should keep frozen for several months, if you can stay away from it that long!!!
Posted on our SmokinTex Forums by memberjfsjazz.
Thanks to all our Forum members for their contributions!