Ingredients
1/4 c. kosher salt
c. sugar
1 1/4 tbsp. pink salt
1/4 c. maple syrup
3 lb. Pork Belly
Preparation
Step 1In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. Put the pork belly in a resealable plastic storage bag. Add the cure, squeeze out any air in the bag, and seal. Smush it around to coat the belly completely. Put the bag in a container just in case it leaks. Refrigerate for 8 days, turning the bag over every other day.Step 2After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.Step 3Place a wire cooling rack over a baking pan and lay the pork belly on top. If you are going to smoke the pork belly, allow it to dry out in the refrigerator for at least 6 hours or up to overnight. This is important — the meat will not take smoke until the surface is dry.Step 4Then fire up your smoker to 200 degrees F and smoke the belly for 3 hours using your favorite wood. The internal temperature of the meat should reach 150 degrees F. If you are going to roast the belly, you don’t need to dry it out; simply roast in the oven at 200 degrees F for 3 hours.Step 5Allow the bacon to cool to room temperature. Once it’s cool, wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer up to 3 months.
