We use hickory or cherry wood to smoke our meat.
Ingredients
- 3 pounds Pork Belly
- 3 tsp salt
- Black Pepper finely ground, optional
- maple sugar optional, we never use
Servings: pounds approx.
Instructions
- If desired, remove some fat from pork belly.
- Sprinkle both sides with salts, mostly on the fat side.
- Smoke at 225-250 degrees Fahrenheit until internal temperature reaches 150 - 160 degrees.
- Pull from smoker and allow to cool for easier slicing.
- Slice into desired pieces.
- Since this is not cured, freeze what not using within a couple of days.
- Cook desired amount as you would regular bacon.
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