1 gallon water
2 cups sugar
2 cups salt
8 oz molasses
1 gallon apple cider vinegar
1 whole pork belly (about 8 lbs), preferably from
the loin end
2 oz coarsely ground black pepper
2-3 lbs wood chips, preferably apple or hickory

1. In a large pot, stir together 1/2 gallon water, 1 cup sugar, salt and molasses. Bring the mixture to a boil, stirring well to dissolve the sugar and salt. Remove from heat, stir in the remaining 1/2 gallon water, 1 cup sugar, and vinegar. Allow the brine to cool, then refrigerate until the liquid reaches 40 degrees F. The brine can be made a couple days ahead of time.

2. When you are ready to cure the meat, rinse the pork belly. Place it in a large container that can be covered or sealed (ideally, a giant Tupperware container). Pour the cold brine over the pork belly, add black pepper, seal the container, and place it in the refrigerator. Keep the pork belly in brine for 72 to 90 hours (about 3 to 4 days), turning it over every day.

3. After brining, discard the liquid and pat the belly dry. Set the meat on a rack that has been placed over a sheet pan in front of a fan, and leave it for 1 to 2 hours.

4. Heat smoker and add wood chips to the bottom. Place the pork belly in the smoker and smoke for 4 to 6 hours, depending on how smoky you’d like the bacon to taste. Every hour, check to make sure you have enough woodchips.

5. Remove the belly from the smoker and allow it to cool for 15 minutes before refrigerating. The meat is easiest to slice when it is cold. Slice what you need and keep the rest well wrapped in the refrigerator for up to one month. Freeze the remainder for up to three months.

To bake: Place bacon strips on a sheet pan fitted with a rack and place it into a cold oven. Cook for 12 to 15 minutes at 400 degrees. Remove from rack and drain on paper towels.

To pan fry: Add bacon strips to a cold skillet. Cook on medium-high until the fat has rendered out, turning over after 7 minutes. Remove from rack and drain on paper towels.

Recipe by Josie Ross
Photos by Eliza Sohn

Interested in taking a class to learn how to make bacon? Check out this class, Charcuterie for Beginners, being offered by Kookoolan Farms.