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Ingredients
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CURE AND RUB
Method
CURE AND PREPARATION
Prepare cure mix
In a large bowl, combine kosher salt, brown sugar, pink curing salt, black pepper, garlic powder, paprika, and thyme until evenly distributed.
Rinse and pat pork belly
Rinse the pork belly under cold water to remove any surface debris. Pat dry with paper towels.
Apply cure
Scatter half of the cure mix in a nonreactive tray. Place the belly on top and rub the remaining mix all over the surface. Optional: drizzle maple syrup over the meat.
Cure in refrigerator
Tightly wrap and refrigerate for 24 hours, turning the belly once after 12 hours to ensure even penetration.
DRYING AND PELLICLE
Rinse and pat dry
Rinse the belly to remove surface cure and pat dry. Place on a rack over a tray and refrigerate loosely uncovered for 4-6 hours to form a tacky pellicle.
SMOKING
Preheat and prepare smoker
Preheat your smoker to 180-200°F (82-93°C). Add soaked applewood chips to the smoker box or coals to generate a steady applewood smoke.
Smoke the belly
Place the belly on a rack in the smoker, fat side up. Smoke until the internal temperature reaches 150-155°F (66-68°C), about 2-4 hours depending on thickness.
CHILL, SLICE, AND SERVE
Cool and rest
Remove from smoker and let cool on a rack for 15-30 minutes. Wrap and refrigerate until fully chilled, at least 2 hours.
Slice and cook
Slice into thin or thick-cut ribbons according to preference. Fry or bake slices until crisp and serve hot with brunch dishes.
Store
Store unused portions wrapped in plastic wrap or vacuum sealed in the fridge for up to 1 week, or freeze for up to 2 months.