Apple Smoked Bacon

Step 1

Method.

Step 2

Trim skin from pork belly and rub with dry rub.

Step 3

Vacuum pack and place in fridge for 5 days to cure, flipping bag every 24 hours.

Step 4

Remove and rinse well.

Step 5

Place back in fridge, uncovered, overnight to dry out.

Step 6

Setup up smoker for indirect cooking with Heatbeads lumphttps://www.charmate.co.nz/products/category/fuel, and 2-3 apple wood chunkshttps://www.charmate.co.nz/products/apple-75l-wood-chunks – don’t be afraid to give it a good smoke.

Step 7

Smoke at 250F for a couple of hours until it reaches 145F internal.

Step 8

Allow to cool slightly and place back in fridge. Slice when well chilled.

Step 9

Store and cook when ready, . Enjoy!