- Combine the salts, sugar and smoke liquid in bowl. Mix well.
- Cover the pork belly with salt mixture. Arrange pork on a rack over a drip pan.
- Loosely cover the pork with plastic wrap and chill overnight until dry.
- Smoke at 120*F for 1 ½ hours.
Related Categories: Meats,
Ingredients:Pork belly, boneless 750g Salt 250g Brown sugar 400g Smoke flavoured liquid 5ml Curing salt 7.5g