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1
About the pork belly: Get the best that you can find, preferably locally-sourced and all-natural.
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2
Unwrap the belly, rinse it, then pat it dry with paper towels.
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3
Sprinkle the Tender Quick evenly over the entire outside of the belly (dont forget the edges), put it in a gallon-sized zip-top bag and seal, removing the excess air.
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4
Refrigerate for seven to ten days, turning and massaging the bag every two days or so.
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5
Start your smoker and prepare for indirect cooking at low heat (about 225-250 degrees F).
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6
Use whatever smoke wood you like.
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7
I used a blend of 2/3 hickory and 1/3 cherry which worked beautifully.
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8
Remove the pork from the zip-top bag, rinse well under cold running water, and pat dry with paper towels.
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9
Smoke the belly (indirect heat) until it reaches an internal temperature of 150 degrees F. Then remove it to a plate, rinse under cold running water (to help cool it quickly).
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10
Pat dry with paper towels, wrap it tightly in plastic wrap and refrigerate.
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11
Itll keep in the refrigerator up to two weeks.
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12
Slice into your preferred thickness and cook the bacon as you normally would.
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13
Serve and enjoy!
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14
Now that you have some killer bacon, go make yourself some pig candy (see my recipe box).
