Bacon

1. 1

   In a 2 gallon container, mix together the brown sugar, curing mixture, and water.

2. 2

   Submerge the pork belly in the mixture so that it is covered completely.

3. 3

   If the meat floats, you can weigh it down with a dinner plate or similar object.

4. 4

   Refrigerate covered for six days.

5. 5

   Light charcoal in an outdoor smoker.

6. 6

   Soak wood chips in a bowl of water.

7. 7

   When the temperature of the smoker is between 140 and 150 degrees coals are ready.

8. 8

   Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals and once an hour.

9. 9

   Store in the refrigerator.

10. 10

    Slice and fry as you would with store-bought bacon.

11. 11

    FOOTNOTES:.

12. 12

    CANADIAN BACON: For Canadian bacon, use a pork tenderloin.

13. 13

    Use the same amount of ingredients per pound as for pork belly.

14. 14

    Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165F (70C).

* Per serving · 4 servings · Values may vary.

No additional tips available.