If you’ve ever had Artisan bacon you would know that its amazing flavour, colour and quality is a million times better(at least a million times according to scientists in lab coats) than commercially made bacon. And to be honest it is pretty easy to make and you can make a 2kg side of homemade smoked bacon for about $20. This recipe is really one for curing and smoking any type of meat so you can do the same with other cuts of meat with a reasonable fat content.
2kg piece of Pork Belly
1 kg coarse salt
350g brown sugar
Hickory wood chips
1. In a large non reactive bowl layer the pork belly between the salt and the sugar(mixed)
2. Cover and leave in the fridge for a miminum of 7 days and a maximum of 10 days
3.Remove from salt and wash well. Leave uncovered in a ceramic bowl in the fridge over night.
4. Using a smoker of BBQ, smoke the Belly for 2-3 hours and repeat if necessary.
5. Place the belly between two heavy objects and leave in the fridge for two days. This will compact the meat and make it easier to slice