- 5 lbs pork belly, skin removed
- 1 cup brown sugar
- 1 cup kosher salt
- 1 1/2 teaspoon pink curing salt
Mix all together, rub down pork belly with the mixture.
Put in a 2-gallon freezer bag, place in the refrigerator for 7 days, flip it once every day.
On the 7th day, remove and soak in warm water and wash off the belly.
Hang up and let it drip dry until the drip stops.
Pat dry, hang in the smoker. Smoke with apple chips at 150 degrees until the internal temperature reaches 137 degrees.
Remove and put in cold water to allow the meat to tighten up.
Pat dry and slice.
- This recipe was given to us by Philip’s friend, Scott Barrick.