Ingredients
- 3 pounds pork belly
- 1.5 tsp Prague Powder #1
- 4 tbsp coarse kosher salt
- 4 tbsp brown sugar
- 3 tbsp maple syrup
- 1 tbsp garlic paste
- 1 tbsp cracked black pepper
Instructions
- Mix Prague Powder #1, kosher salt, brown sugar, garlic paste, maple syrup, and black pepper to form a cure.
- Rub the cure evenly over all sides of the pork belly. Seal in a bag and refrigerate for 7 days, flipping daily.
- Rinse the pork belly and pat dry. Refrigerate uncovered for 12-24 hours to develop a pellicle.
- Smoke the pork belly at 165-170°F until it reaches an internal temperature of 155°F (about 5-6 hours).
- Let cool completely, then slice to desired thickness.
- Fry slices in a skillet until crispy and enjoy!
Notes
- Pellet Choice — Again, I used apple pellets for this smoke, which came out really nice. Cherry pellets would be a good choice too, anything sweet and fruity.
- Storage — You can store any unused bacon in the fridge for up to a week, or in the freezer for up to three months.
Nutrition
Calories: 1113kcalCarbohydrates: 15gProtein: 20gFat: 108gSaturated Fat: 38gPolyunsaturated Fat: 14gMonounsaturated Fat: 49gTrans Fat: 0.01gCholesterol: 142mgSodium: 267mgPotassium: 457mgFiber: 3gSugar: 1gVitamin A: 178IUVitamin C: 13mgCalcium: 44mgIron: 2mg
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