Recipe Bacon (Pork)

Required Ingredients:

• 4 pounds raw pork belly
• 1/2 cup packed brown sugar
• 1/4 cup curing salt
• 1 gallon cold water, or as needed
• 1 (10 pound) bag charcoal briquettes
• hickory or apple wood chips

Preparing/Cooking:

• In a 2 gallon container, mix together the brown sugar, curing salt, and water.
• Submerge the pork belly in the mixture so that it is covered completely.
• If the meat floats, you can weigh it down with a dinner plate or similar object.
• Refrigerate covered for six days.
• Light charcoal in an outdoor smoker.
• Soak wood chips in a bowl of water.
• When the temperature of the smoker is between 140 and 150 degrees coals are ready.
• Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour.
• Store in the refrigerator.
• Slice and fry as you would with store-bought bacon.

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