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The recipe requires at least 4 days of inactive prep, so plan ahead!
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First, combine all of the ingredients in the curing list (except the pork) in a large bowl or container.
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This is the curing brine liquid.
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Add the pork.
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Weigh it down so it is submerged (e.g.
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with a clean large river rock).
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Soak the pork for 48 hours in the curing brine, in a 40 F degree (or colder) refrigerator.
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Discard brine.
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To remove excess salt, soak pork in clean cold water and refrigerate for 2 hours.
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Pat pork dry and place it back in the refrigerator uncovered on a rack for one day to form a nice pellicle.
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Heat your BBQ pit up to 200 F with charcoal and a few (pre-soaked) wood chunks.
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Once its to temperature, add the pork.
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Smoke pork over indirect heat until it reaches an internal temperature of 140-145 F. Remove it from the pit.
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Let it cool down until safe to wrap up then return it to the refrigerator.
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Chill the bacon in the refrigerator overnight.
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Now you can assemble your BLT sandwiches.
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Slice the bacon thinly and fry in a skillet with the cooking oil.
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(We need the extra fat of the cooking oil since this bacon doesnt have as much fat as pork belly bacon.)
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When its nice and crisp, remove it from the skillet to a paper towel lined plate.
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Toast your bread if you like.
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Assemble your BLT sandwiches with the bacon, lettuce leaves, tomato slices, bread, and mayonnaise (optional if you dont care for mayonnaisesubstitute dressing to your liking).
