So I posted a while back that I followed all things barbecue’s recipe to make pastrami. Well, I used a prime brisket and that mother lover was $50 so I was super precise. With that Prague powder sitting in my cabinet, it was only a matter of time before I tried bacon. With 5 pounds of pork belly, I gave it a shot, but I didn’t measure anything out.

5 pounds pork belly

2 tbsp pink Prague powder

Kosher salt

Brown sugar

Maple syrup

Soy sauce

Black garlic powder

Black pepper

Red pepper flakes

I cured the bellies for a week, then rinsed them and let them sit in the fridge for 2 days. Then 4 hours of apple. They hit about 145, then I wrapped them and put them in the fridge. I’m slicing as I eat it and BLTs went over very well tonight