Preparation time: 15 minutes + 3 hours – Cooking time: 30 minutes – For: 1 kilo of smoked bacon
Ingredients:
1 kg pork belly
1 kg salt
50 g pepper
Spices of your choice: thyme, paprika, curcumin, coriander, rosemary
Equipment:
Chamba black clay salad bowl
Smoke generator tube for hot smoking
Wood chips for hot smoking
or Wood plank for hot smoking
or Wood chunks for hot smoking
Choose according to your preference.
For expert advice, visit our page Smoking with a kamado: how-to guide!
Preparation:
1. In a dish large enough for the preparation, pour in the ingredients and mix well.
2. Place your pork belly in the dish and cover it with the mixture.
3. Let it rest in the fridge for about 3 hours.
4. Rub it with a cloth or rinse it with water, then dry it with a towel.
5. Place the pork belly in the Kokko for 30 minutes of smoking.
6. Finally, let it dry for as long as you wish. The longer it dries, the firmer the bacon will be.
