Applewood Bacon

Ingredients

• 2000 gPork belly
• 546 gSalt
• 400 gSugar
• 3785 mlApple cider
• 3785 mlWater
• 300 gapfelholz

Instructions

1. 1

   Prepare the brine

   • Bring the apple cider to a boil in a large pot.
   • Stir in the salt and sugar until fully dissolved.
   • Transfer the hot brine to a very large heatproof container and add the iced water until the brine is completely cool.
2. 2

   Cure the pork belly

   • When the brine is completely cool, submerge the pork belly so it is fully covered.
   • Cover the container and refrigerate for 3 days, turning the belly once a day if possible.
3. 3

   Air dry

   • Remove pork belly from the brine and pat dry with paper towels.
   • Place on a running box fan and dry 30 minutes per side until the surface feels tacky.
4. 4

   Cold smoke

   • Place applewood chunks in the firebox of a cold smoker (keep smoking temperature low).
   • Insert the pork belly into the smoker and cold smoke for 3–4 hours to desired smoke level.
5. 5

   Chill and slice

   • Remove from the smoker and place in the freezer for up to 2 hours to firm up for slicing.
   • Slice the bacon to your preferred thickness and cook immediately or refrigerate up to 3 weeks.