Summer Vacation – Day 22


  • 4 lb fresh pork belly
  • 3½ tablespoons – Morton Tender Cure
  • 2 tablespoons coconut sugar
  • 1 teaspoon black peppercorns
  • 3 cloves of garlic, smashed


  1. Trim, rinse and pat the pork belly dry.
  2. Combine salt, sugar, and peppercorns and mix well.
  3. Place the pork belly into a zip lock bag and thoroughly rub with curing mix.
  4. Place the cure rubbed pork belly in the fridge for 7 days then rinse thoroughly with water.

    bacon day 0
    Bacon – Day 0


  1. Smoke at around 200 degrees for 3½-4 hours adding soaked wood chips every 45 minutes or so; until the internal temperature of the pork belly registers 150 degrees.
  2. Allow the bacon to cool completely then refrigerate for at least 3 hours before slicing.

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