15 pounds of pork belly trimmed, cut into 5 pound slabs.
5 pound belly recipe:
½ cup of salt
½ cup of brown sugar
1 TBS of black pepper
1 tsp of Insta-Cure #1
½ cup (or more) honey
Place mix and belly in 2.5 gallon zip-lock bags. Turn daily for 7 days. Cut a small slice to make sure cure has gone all the way through. If you like the taste, proceed.
Wash each piece and ready the smoker.
I set my smoker at around 165 degrees. I want my internal temp around 150 or better. I use the smoke incense for 2 rounds. That's about 90 minutes each.
After 4 hours, remove the bacon. Let it rest for 30 minutes, then wrap in foil and chill in the fridge overnight. Slice it thin and fry it up. Not too bad if I say so myself