Ingredients
2 pounds Pork Belly
2 Tablespoons Morton Tender Quick (available At Large Grocery Stores)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Complete guide to curing, smoking, sausage making
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
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About the pork belly: Get the best that you can find, preferably locally-sourced and all-natural. Unwrap the belly, rinse it, then pat it dry with paper towels. Sprinkle the Tender Quick evenly over the entire outside of the belly (dont forget the edges), put it in a gallon-sized zip-top bag and seal, removing the excess air. Refrigerate for seven to ten days, turning and massaging the bag every two days or so. Start your smoker and prepare for indirect cooking at low heat (about 225-250 degrees F). Use whatever smoke wood you like. I used a blend of 2/3 hickory and 1/3 cherry which worked beautifully. Remove the pork from the zip-top bag, rinse well under cold running water, and pat dry with paper towels. Smoke the belly (indirect heat) until it reaches an internal temperature of 150 degrees F. Then remove it to a plate, rinse under cold running water (to help cool it quickly). Pat dry with paper towels, wrap it tightly in plastic wrap and refrigerate. Itll keep in the refrigerator up to two weeks. Slice into your preferred thickness and cook the bacon as you normally would. Serve and enjoy! Now that you have some killer bacon, go make yourself some pig candy (see my recipe box).