Ingredients
- 2 teaspoons Kosher salt
- 1/2 teaspoon Pink curing salt
- 4 teaspoons coarsely Ground black pepper
- 10 Juniper berriesmashed with the side of a knife
- 1 tablespoon Chili powderwe prefer use Amarillo chili powder
- 1/4 teaspoon ground Nutmeg
- 1 tablespoon Maple syrup
- 2 teaspoons minced fresh Ginger
- 1 Garlic clovesminced
- 1 teaspoon minced fresh Sage leaves
- 2 pounds Pork bellyrind removed
Directions
Who doesn’t love to have bacon around? So if you’re going to have some, this is the best recipe to try and have on hand. You can also slice it thick and griddle or grill it until crisp.
Featured image:
Porcine Goodness
by Nick Dawson @ flickr
Steps
1 Done | Mix all the ingredients except the pork belly in a small bowl. |
2 Done | Rub liberally on the pork, pushing it lightly into the meat. |
3 Done | Wrap in plastic wrap, set on a baking sheet, and refrigerate for 7 days with a 1 pound (455g) weight on it (for example, a bag of dried beans). And don’t forget to turn the meat over every day. |
4 Done | After 7 days, prepare the smoker and bring heat to 250°F (120°C) |
5 Done | Place the pork belly on the grate and smoke the pork for 2 hours. |
6 Done | Cut into thick slices and crisp up on griddle or grill. |
