No servings information available
- 3-4 pounds Pork Belly
- ¼ cup Kosher or Sea Salt
- ¼ teaspoon pink curing salt #1 (optional)
- ¼ cup turbinado sugar
- 2 garlic cloves, smashed
- 1 tablespoon black peppercorns
- 3 bay leaves
No nutrition information available
Pat pork belly dry.
If using pink curing salt, always use gloves, do not let it touch exposed or wet skin. Wash hands thoroughly after use.
In a medium bowl, mix remaining ingredients
Thoroughly coat pork belly with the cure on both sides.
Place in a large plastic sealable bag or seal using a food preserver.
Seal tightly and place in a clean non-reactive baking dish for leaks.
Cure pork belly in a bag for 7 days, turning each day until the thickest part is firm to touch.
Using gloved hands, rinse cure off pork belly, and pat dry.
Air dry pork belly fat side up and uncovered in a non-reactive dish for 24 hours.
Set smoker to 200°F using cherry or maple pellets and cook pork belly to internal temperature 150°F.
Cool overnight in an uncovered non-reactive baking dish.
Slice to desired thickness and griddle to personally preferred crispiness.