Smoked Bacon Recipe

• 4 pounds raw Pork Bellies
• ½ cup Brown Sugar
• ¼ cup Curing Salt
• 1 gallon Cold Water

• Combine brown sugar, curing salt, and water in a large bowl.
• Dip pork bellies into the liquid and toss to coat completely.
• Cover and refrigerate for six days.
• Soak apple wood chips in a bowl of water.
• Heat charcoal in an outdoor smoker until the temperature reaches to 140-150 degrees F and coals turn ready.
• Simmer the pork bellies on charcoal for 6 hours, throwing a handful of wood chips on the coals in an interval of an hour.
• Preserve in the fridge.
• Remove and slice as desired.
• Fry usually as you would with any other meat.
• Serve hot.