Ingredients
- pork belly from the loin end, from the loin end1
- salt2 cup
- white granulated sugar2 cup
- apple cider1 gallon
- iced water, iced water1 gallon
- applewood chunks
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.
Transfer cider mixture to a very large container, and add iced water.
Once ice has melted and brine is cool enough, submerge the pork belly in the brine.
Refrigerate for 3 days.
Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.
Place dry applewood chunks in the firebox of a cold smoker.
Insert pork belly and smoke for 3–4 hours.
Remove from smoker and place in the freezer for up to 2 hours.
Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks.
Region evidence: no stated origin (basic dish)
