INGREDIENTS

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Pat the pork belly try with paper towels. Thoroughly mix together the brown sugar, sorghum, hickory smoke sea salt, paprika, black pepper, and curing salt. Rub the entire pork belly with the cure and put it in an oversized zip top bag. Lay it flat inside a baking dish to catch any liquids that might seep out of the bag during curing process. Let it cure in the refrigerator for about 7 days, massaging and flipping the pork daily. You'll know the pork is cured when it feels like a cooked steak to the touch.

After the 7-day curing process, discard the bag with the liquids and thoroughly rinse the pork belly, getting as much cure off as you can. Pat it dry with paper towels and let it rest for 15 min. at room temperature. Meanwhile, preheat the oven to 200 degrees. Rub the cured pork belly with Barnegat Bay and put the belly, fat side up, on a rack over a baking sheet or roasting pan and roast for about 2½ hours or until the internal temperature has reached 150 degrees. Slice the belly by hand or with a slicer. The bacon can be refrigerated up to 10 days or kept frozen up to 3 months in a tightly sealed freezer bag.

ITEMS IN THIS RECIPE

Hickory Smoked Sea Salt

119

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Smoked Spanish Sweet Paprika

392

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Coarse Black Malabar Pepper

71

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Curing Salt

25

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Barnegat Bay Butcher's Rub

64

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