Directions
- Generously apply the salt and sugar rub to all surfaces of the pork belly, place in a sealable plastic bag and refrigerate for 3 to 7 days. Turn the belly occasionally and remove any accumulated liquid in the bag.
- When removing from the cure, rinse off the cure seasonings and pat dry. Place uncovered in the refrigerator overnight. Expect to find a slightly tacky surface the next day.
- If you have a smoker, You'll want to get a running temperature of 200 to 225-F over your favorite smoking wood (hickory or apple are popular choices) and let the cured belly go for 2 to 3 hours. The temp should be kept low because your goal is to flavor the belly only, not cook it through.
Leave the pork belly alone to smoke. Tend the fire, be sure to keep the temperature consistent, but don't lift the cover every 5 minutes to see what going on. You'll lose the smoke, temperature, and flavor.
Use what you can within 5 to 7 days, otherwise, cut it into chunks and freeze.
Recipe Note
Tips: If you don't have a smoker, a kettle-style grill can be adapted to suit the purpose by building a low-and-slow indirect fire on one side. Place the belly on the warm side, not over direct heat.
