Categories  

                

Smoker


1 1/2 cups brown sugar
1 cup kosher salt
1/2 cup curing salt
3 tablespoons fennel seeds
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
2 tablespoons ground black pepper
1 tablespoon ground cumin
1 teaspoon cinnamon
6 whole allspice berries
One 10-pound pork belly
Vegetable oil, for frying

Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.
Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.
Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.

This is awesome as sliced bacon or cubed into a dish like mac n cheese or Brussel sprouts

Unrated