Ingredients
- 1 cup salt
- 3/4 cup sugar
- 2 ounces molasses
- 2 tablespoons coarse ground black pepper
- 1 pound pork belly
Directions
In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days.
After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
















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By wli_888_8908455
The Woodlands, TX
on November 20, 2011
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I used this method for curing a pork belly over 3 days. Flavor was OK, but did not permeate the meat as thoroughly as I would have expected. This may work very well for chops or a roast.
By torba97_12904148
Fremont, CA
on February 15, 2011
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Delicious! Personal opinion ... IF you enjoy pork of any cut, this mixture of ingredients is tremendous. NEXT ... marinading your choice of pork (ribs, loin, chops...have tried this on all...it is absolutely enjoyable. Try
By backdropinc_2411399
Philadelphia, PA
on May 05, 2005
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I used this on a pork loin roast (brined for 2 hrs and am now a true believer in brine. The pork had sensational flavor, sweet and peppery and fantastic color. Not at all salty. The best part was it was moist. The brine is so easy to make--less work than most marinades. It's wonderful!
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