1 (10 pound) bag charcoal briquettes Hickory
or apple wood chips
In a 2-gallon container, mix together the brown sugar, curing salt, and water.
Submerge the pork belly in the mixture so that it is covered completely. If the
meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate
covered for six days.
Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When
the temperature of the smoker is between 140 and 150 degrees F, coals are ready.
Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals
about once an hour. Store in the refrigerator.
Slice and fry as you would store-bought bacon.
Canadian Bacon: Use a pork tenderloin. Use the same amounts of ingredients per
pound as for pork belly. Increase the temperature of the smoker to 180 degrees F
after 4 hours, and cook until the internal temperature of the meat is 165 degrees
F (70 degrees C).