Instructions

Step one: Combine Prague Powder No. 1, salt, brown sugar, maple syrup, 3 tablespoons of black pepper, and the crushed red pepper in a bowl. Once mixed, transfer to a ziplock bag.

Step two: Add your pork belly to the ziplock bag and thoroughly coat with the bacon cure on all sides. Seal the bag, removing as much air as possible, and place in the fridge to cure for the next 7 days, massaging once per day.

Step three: Remove the pork from the bag and gently rinse off any build-up. Transfer pork belly to wire rack and pat dry.

Step four: Season pork with the remaining tablespoon of black pepper and move the rack into the fridge. After 12-24 hours your bacon should develop a tacky coating, which means you’re ready to cook!

Step five: Preheat your smoker to 160 F using apple, maple, or hickory hardwood. Place pork belly directly onto the grill grates and close the lid. Smoke for around 6 hours or until the pork belly reaches 155 F.

Step six: Let your pork belly chill completely prior to slicing into even pieces. Bake in the oven or fry up in a skillet and enjoy!