FOR THE BEST RESULTS- Season Rindless pork belly all over with the cure Min of 25G per 1kg of Meat.
Vacuum seal, place in a ziplock bag or airtight container and refrigerate for 5-10days until the pork starts to feel firm.
remove the pork rinse thoroughly and pat dry.
refrigerate pork in a rack uncovered overnight.
Smoke at 110-120c (225-250f)
smoke and cook until the bacon reaches a minimum internal temp of 65c (150f) allow it to cool slice fry and gwt ready for the best bacon you’ve ever tried!! 🐖🔥