So one of my favorite things to do when I'm getting ready to make Bacon is to pull out a
large hunk of belly and just smoke it up for smoked pork belly.
I started out with about a 3 lb piece that came from the 20 lbs of pork belly I was getting ready
to cure for bacon. I took that small piece and smoked it over hickory wood for about 4 hours in my
Lang smoker at 225 deg.
Afterwards I served some of it up over rice with a little sweet chili sauce and soy and a bit of hot mustard on the side.