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http://www.MotherearthNews.coM 95

really take on the flavor of the smoke, but

short enough to prevent the meat from

cooking through and drying out. He then

finishes the cooking in the oven to keep

the meat moist and tender while retain-

ing that great smoky flavor! We’ve had a

number of questions about the recipe we

used to cure these tasty slabs of bacon,

so we’ve reprinted it below, courtesy of

Grit magazine’s Editor-in-Chief, Caleb

Regan. Our only modification was to add

a handful of freshly ground espresso. You

can buy pork belly from your local grocery

store or butcher shop, or a pork supplier

at a farmers market.

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Pork Belly ruB reciPe

• 5 pounds fresh pork belly


• 2 ounces salt, either table or kosher


• 2 tsp pink curing salt #1


• 4 tbsp black pepper, coarsely ground
  -^1 ⁄ 4 cup brown sugar, honey, or
  maple syrup
  Directions: Place belly inside a 2-gallon
  zip-close bag, on a baking sheet, or in a
  large plastic or glass container. Rub salts
  and pepper all over the belly. Seal the bag
  or cover the baking sheet or container with
  plastic wrap, and place in a refrigerator for
  7 days. After three or four days, give the
  spices and belly another good rub. After 7
  days, remove the belly from the refrigera-
  tor, rinse off seasonings with cold water,
  and pat the belly dry. Smoke the pork
  belly over apple, pecan, hickory, or other

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