Smoked bacon (in brine)


  • Pork belly.  The more meat, the better. 3 pounds.
  • Cane sugar. 3 oz.
  • kosher salt. 1.5 oz.
  • Prague salt. 1/4 teaspoon.
  • Hot chili pepper. A pinch.
  • water. 1 quart.

Mix all the ingredients and put them in a plastic container.
Keep pork belly in the brine for about a week.

On the night before the smoking, take the meat out the brine and wash it.
Rub it with spices of your choice and leave it in fridge overnight.

Smoke the meat  for 3.5 hours at 225 F.
Then wrap it in aluminum foil and keep in in smoker for another 3.5 hours.

Take the meat out of smoker and let it rest for 1/2 hour.

Consume warm or cold.