There’s something special about smoked pork.
The smoky flavor together with the fat and the great meat. It simply can’t go wrong.
Homemade bacon beats store-bought by a mile.
If you want to geek out further on bacon, you’ll find our 21 amazing bacon recipes. For choosing a wood for the smoking, we also have our guide to smoke wood.
Here the pork belly has been left in a brine, or salt solution, of beer and spices for 72 h. This lets the meat draw flavor into the meat.
Read more about how brine works HERE.
This recipe takes a few days, but it’s worth every minute.
Once the pork is smoked, it’s divine on a sandwich, fried up as bacon, or just eaten as it is.
Here I got hold of a proper pork belly from Swedish rapsgris.
You need:
Recipe: Pilsner-Brined Pork Belly: Smoked Bacon in a Beer Brine
