Pork Belly Smoked Bacon

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat; pork shoulder is often less expensive.

Cure the pork belly for 8 days using the brine solution made from distilled water, dark brown sugar, kosher salt, black pepper, and Prague Powder #1.

Cover the pork belly or place it in a heavy-duty bag and refrigerate, flipping daily.

After 7 or 8 days, remove the pork belly from the refrigerator and wash off the brine/cure solution.

Smoke the pork belly at 225 degrees Fahrenheit until the internal temperature reaches 150 degrees.

Place the smoked bacon in the refrigerator until it cools, then slice and cook.

Cooking Techniques

Spice Level: