Humans have savored pork belly for years. Prior to refrigeration, we knocked ourselves out trying to preserve such a valuable morsel. We finally settled on a process of salt curing and cold smoking the belly and "bacon" was born. I submit to you that today, 100 years later, we have refrigerators and freezers and while bacon has its place in the world, there are other ways to prepare pork belly! Some of them might even be MORE delicious than bacon! There, I said it....
You will need:
- 1 Whole, 10lb untrimmed/unsliced pork belly (with or without the skin)
Chunks of Apple Wood / Charcoal
- Pork Rub
- Yellow Mustard
Have I mentioned how delicious this is going to be? Imagine a hunk of pork that is as rich as a cheesecake, but softer, in texture. Yes, it's going to happen...