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Step 3: Wash, Dry, and Rest. Wash and Dry the Meat: After curing, wash the meat completely to remove the salt, and then pat it dry with a clean cloth. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. The cure is the first step in this process.
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Set the smoker to 200 degrees Fahrenheit. When it reaches the right temp, add the pork belly and let it smoke until it cooks to 150 degrees. This should take 3 to 4 hours. When the bacon has reached the optimal temperature, take it out of the smoker and set it aside to cool. Now is the time to remove the skin.
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To fry the pork skins, cut them into small (1-inch-square) squares. In a deep-sided pot, heat 4 inches of lard, peanut oil, or both, over high heat, stirring constantly, until the rice puffs up and the oil is golden brown, about 15 seconds. Water should be used to cook bacon.
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Instructions. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix.
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Place potato skins on a greased baking sheet. Combine oil with next 5 ingredients; brush over both sides of skins. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.
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Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of potato skins. Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside skins and continue baking until cheese is melted, about 2 more minutes.
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Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F.
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Coat the meat with your cure recipe. Then massage the cure into the meat all over, [9] doing your best to spread the cure over and into the pork belly as evenly as you can for consistent flavor. 2. Refrigerate the pork belly. Once it has been coated with cure, place the meat into a sealable container.
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Step 3: Trimmings and Pork Cracklings. After the bellies are smoked, you need to trim them to get good full slices of bacon. You will end up with quite a bit of trimmings and skin. I freeze the chunks of smoked pork belly, remove them from the freezer as needed, and add them to things like beans or greens.
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