Bacon - Copy

Bacon - Copy

Ingredients

  • 3 lbs pork belly
  • 1/3 c white sugar
  • 3 T kosher salt
  • 2 T cracked pepper
  • 2 t paprika
  • 1 t pink salt

    • Directions

    1. Skin the pork belly (if it has skin - use skin for pork rinds).
    2. Combine everything but the pork belly in a bowl and mix very well.
    3. Evenly rub the dry rub into the pork belly.
    4. Place into vacuum seal bags and vacuum seal.
    5. Place in refrigerator for 8 days.
    6. Remove pork belly from bags and soak in cold water to 1 hour.
    7. Wash well and place on wire racks.
    8. Place racks in open air in refrigerator for 1 day.
    9. Smoke at 225 until internal temperature is 155 F.
    10. Allow to cool in the refrigerator before slicing.
    11. Slice and vacuum pack.
    12. Freeze for up to 6 months..

    Category

  • Main Dish

    • Keywords

  • Pork Belly

    • C u i s i n e S c h u l z