1. Combine the salts, sugar and smoke liquid in bowl. Mix well.
  2. Cover the pork belly with salt mixture. Arrange pork on a rack over a drip pan.
  3. Loosely cover the pork with plastic wrap and chill overnight until dry.
  4. Smoke at 120*F for 1 ½ hours.
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Servings:  500g
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Related Categories:   Meats,  


Pork belly, boneless 750g Salt 250g Brown sugar 400g Smoke flavoured liquid 5ml Curing salt 7.5g

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