makin' bacon

Tools/equipment:

smoker, instant read thermometer, sharp knife

Recipe:
Score pork belly with knife, about 1/4 -1/2 inch deep and cover with rub
place pork belly on smoker with smoke wood of choice and cook at 225 until internal temperature of 160.
 
Rub:
2 tbsp sugar
2 tbsp salt
2 tbsp paprika
1 tbsp garlic
1 tbsp chile powder
1 tbsp cumin
1.5 tsp black pepper
1.5 tsp mustard
1/2 tsp white pepper

1/2 tsp cayenne

Notes:

Allow pork belly to sit out for an hour in order to reduce cooking time.
Pork belly still needs to be fried before eating.
Try slicing thick: 1/4 inch slices and brown throughly on your grill or in a frying pan.

This recipe was inspired by Steve Raichlen's "Project Smoke", a phenomenal cook book. But even the best books can have rough recipe and when I cut into the barbequed porkbelly, my family turned up their collective noses and looked away.

Fat is evil ... horrible, aweful and really bad ... but it's also quite tasty. So I rendered as much fat as I could in a frying pan and was really impressed. I might even go so far as to say 'better than bacon'.  (as if that's possible).

Steve's recipe calls for slices about a 1/2 inch thick. I halved that and fried it until crispy like bacon. Not so fatty now and all I can say is "wow". Crunchy on the outside, juicy on the inside and not greasy. This is football food. This is a guy's night out food. This will touch your soul. Vegans need not apply.

I followed Steve's recipe. I used the rub, I smoked the pork belly until it had an internal temperature of 160 This was my second time cooking porkbelly, the first time I grilled thick slices of it on my Weber kettle, it was different, but good.