YZRider
Active member
- Joined
- May 30, 2020
- Member Number
- 1683
- Messages
- 37
Acquire pork belly. Weigh it.
Rub mix by weight:
2% kosher salt.
1% brown sugar.
0.25% prague #1.
As much spices as you want. I add a shitload of coarse black pepper.
Bag it all up and put it in the fridge for a week. Flip once in a while and make sure all the shit is evenly distributed.
Remove from the fridge and soak in water for 10 minutes or so, dry afterwards.
Put into smoker. 2 pans (4-5 hours) in a Big Chief works good.
Done. Vac pack it. Make lots cause it gets eaten quickly.
You don't really need the prague powder, but it makes the botulism not grow, retains color, and makes it a little more bacony. Most recipes call for internal temps of 145-160F in the smoker. I don't bother because it gets cooked in the end anyway.
Rub mix by weight:
2% kosher salt.
1% brown sugar.
0.25% prague #1.
As much spices as you want. I add a shitload of coarse black pepper.
Bag it all up and put it in the fridge for a week. Flip once in a while and make sure all the shit is evenly distributed.
Remove from the fridge and soak in water for 10 minutes or so, dry afterwards.
Put into smoker. 2 pans (4-5 hours) in a Big Chief works good.
Done. Vac pack it. Make lots cause it gets eaten quickly.
You don't really need the prague powder, but it makes the botulism not grow, retains color, and makes it a little more bacony. Most recipes call for internal temps of 145-160F in the smoker. I don't bother because it gets cooked in the end anyway.