Directions

1. Start the dry brine.
2. Trim the pork belly slightly to even the structure if needed.
3. Combine the salt, sugar and pink cure together until well mixed. Rub into the meat.
4. Place the pork belly into VackPack bags. Add any cure mix that didn’t stick into the bag.
5. Place in a tray and put in the fridge for 7 days. Flip the meat every day.
6. On day 7, remove from the bag and rinse off excess rub. Place on a rack lined tray and place back in the fridge overnight.
7. Smoking day!
8. Preheat smoker to 200. Set the meat out for 1 hour before smoking.
9. Place in the smoker for 2-4 hours or until the internal temp reaches 150 degrees.
10. Set your ager to 37F and 75% relative humidity.
11. Lay the bacon on racks and age until desired texture, from 6 to 20 days.
12. Slice and cook.
13. Enjoy!