Bacon. It is delicious and fragrant. It is versatile and useful. Bacon can go in, on, or around almost anything. But, sadly, the bacon we purchase from the local grocery store is full of water, it’s soggy and wet, and full of other things best not discussed. Then there is the super special prime bacon, lovingly hand sliced by your local butcher, it only costs an arm and a leg. Well. Not any more. Make your own bacon with this recipe!
Also, notice all the recipes that have been posted before, almost every one that contains bacon, uses the bacon from this recipe.

METHOD

1. In a bowl combine kosher salt with ½ cup Bone Dust BBQ Seasoning.
2. Rinse the pork belly under cold, running water and pat dry with paper towel.
3. Rub the pork belly with the kosher salt mixture, pressing and rubbing the seasoning firmly into the meat so that it adheres. Place into a glass dish, cover and refrigerate for 2 days allowing the meat to cure in the seasoning.
4. Preheat the grill to medium heat. Remove the pork belly from the refrigerator. Rinse under cold, running water and pat dry with paper towel. Sprinkle with remaining Bone Dust BBQ Seasoning. Center the pork belly on the plank.
5. Place the plank on the grill and close the lid. Plank smoke the pork belly for three hours, until an internal temperature of 170°F (76°C) is reached. Check occasionally to see that the plank has not caught on fire and that the pork is smoking nicely. Remove from grill and cool completely. Use a meat slicer for thin strips, or a sharp knife to slice the pork more thickly. This makes about 3 lbs. of bacon.

Yes you can buy almost anything, but what is more satisfying than making your own? I have such a sense of pride when I create something that I would have typically purchased from a market. A glowing “wow I did that,” feeling.
What have you made that gives you that feeling?

Submit your own Bacontastic recipe

Happy Grilling!