Pork Belly “Bacon”
Servings
2.5
pounds approx.
Servings
2.5
pounds approx.
Ingredients
3
pounds
Pork Belly
3
tsp
salt
Black Pepper
finely ground, optional
maple sugar
optional, we never use
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.