Bacon!

I smoked a cured 5 lb. pork belly yesterday.  The brine was a dry rub of a salt, brown sugar, nutmeg and thyme mixture.  I coated the belly in raw apple cider vinegar before applying the rub.  I let it cure in the brine for 5 days flipping it in the liquid that formed daily.  I smoked it until the internal temp was 150 degrees F.  Took about 3 hours with the wind yesterday.  I used a blend of pecan and apple woods.  Mmmmm!  Bacon!

Today's finished product 

I have tried this a few times now and this seems to be the best brine recipe I can find. I did cut out the maple syrup because it makes the outside edges burn easily.

I've never brined a ham, only bacon.  And I don't use the pink salt, just sea or pickling salt.  Once the bacon is cured and smoked, it keeps in the freezer for months.

But I do believe that I've seen the pink curing salt at Festival Foods here in Green Bay.  Might want to check there if you have a Festival in Ripon.

Well, butchered a hog and I'm going to give it a whirl on smoking up some bacon and hams. I can't seem to find a store that has the pink curing salt. Anybody around Ripon area have any ideas?

The “brine” starts out as a dry rub with the exception of the cider vinegar.  The brine forms as liquid is drawn from the pork belly.  It is never fully submerged and has to be flipped over daily.  I never measure the vinegar.  I slather it on to the belly before I apply the rub mix.

I have 10 lbs of belly curing as we speak.  I plan to smoke it over pecan on Labor Day.

This is the site that I use as a guideline...

Bacon!

Bugle,

Was the belly submersed in the brine? How much apple vinegar did you use?

I did another round of bacon a few weeks ago.  I only brined it 3 days and it came out much less salty.  I also bought an electric slicer.  Boy was that an improvement over hand-cutting 10 lbs of bacon!

You tube BBQ pit boys recipe pork belly bites

Are you slicing your bacon with a knife?  You are brave!!  I love home smoked bacon sliced thick.  I do about 15 slices to a package.

We had a pack of the bacon for breakfast this morning. It's definitely on the salty side.  For a slab in the 4-5 lb range, I'd recommend a shorter soak in the brine.  Next time I'll try three days.  It's not terrrible, just a bit salty in the thin ends.  I made a pot of bean and bacon soup with the ends and thicker pieces and it rocks.  Good smoky flavor and I didn't have to add a grain of salt.

Costco. This one was originally a 8 lb belly but I used some of it for other recipes.

I've also smoked pork bellies that were not cured. I rubbed them with rib rub and cut them into one inch cubes they make great snacks.  I'm sure I posted it here somewhere.  If not, shoot me a message and I'll get you the recipe.

Bugle;

That looks delicious.. I have been looking at smoking a pork belly and just waiting to find good price at my local Costco.. Can I ask where you bought your pork belly??