Bacon
- 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.
Feb 21, 2014 by
Servings: 500g
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Prep Time:
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Related Categories: Meats,
Ingredients:
Pork belly, boneless 750g Salt 250g Brown sugar 400g Smoke flavoured liquid 5ml Curing salt 7.5g
