The pork belly spent it's first week curing in a basic dry-cure mix of salt sugar and pink salt.
The salts have pulled a few cups of pork water out.
After a week of this, pull it out of the container and rinse it all off.
I started to cut the skin off, I probably could have waited to do this, it might of have been easier.
The rosemary/xmas tree my wife bought died, so I decided to recycle it.
I used the dried rosemary pines and fresh cracked pepper to rub into the meat
Then I made a rigged indirect "smoker" with the rosemary branches
This thing is kinda embarrassing, and totally justifies all of you chipping in and getting me a proper smoker for my birthday.
Then wait until the internal temp hits 150dgF, so wait, this will take at least an hour
You'll get this - which I think is a little over cooked. This white is sweated out salt
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After some frying
Sliced & bagged
All in all very good, different than the bogo bacon from acme. Still a little saltier than I would like, and next time either done in a proper smoker or not at all.
Zero Waste Policy
I threw the skins next to the bacon in the smoker and then finished on the griddle. They'll make great dot treats
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