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- Salt, sugar, chili, shallot, garlic, thyme, peppercorns
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- Add half the water you will need, bring to boil and simmer till salt and sugar have fully dissolved
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- Add ice to thin out the strong brine and will also cool it down fully
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- Skin on Pork Belly
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- Add belly to a non reactive container
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- Cover with ice brine, refrigerate for 8 days
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- After the 8 day brine
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- Remove from brine and lightly rinse
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- Discard the brine
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- Perforated pan with a rack
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- Smoking chips in a foil trey
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- Lay the bacon on the rack while you start your smoking chips
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- Place the pan with the chips on a burner turn on high or start with a blow torch
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- Turn down the burner once the chips have started to smolder
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- Once the chips are burning but not on fire add the belly and keep the burner on low
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- Cover with a pan and let it smoke for 20 minutes on low
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- Keep smoking for 20 or 30 minutes more
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- Perfect
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- Remove smoked belly and transfer to a rack on a sheet trey
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- Cook at 285 f for 30-40 minutes or till cooked through
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- Nice
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- Hang belly in fridge for 24 hours to let all flavors melt together and settle
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- Bacon slab cut in half
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- Remove skin and save
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- Remove all fat, skin, scraps and then slice while very cold
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- Skin and scraps are great for pork and chili braised tomato sauce
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- Save fat for all the great things in life.
