This is inspired by Jeff at https://www.smoking-meat.com/february-1-2018-smoked-pork-belly-slices.
What You’ll Need
- 3-4 lbs pork belly slices (¼ thick is perfect)
- Kosher salt (for the dry brine)
- Jeff’s original rub recipe
- Dry brine both sides of the 1/4″ thick slices for 2 hours
- Apply rub
- Smoke at 240 until they are at 200-205
- Let cool for about an hour
- Sear in a medium heat CI pan