Chili Cured Pork Belly

Strips of pork belly, home of much-beloved bacon, is seasoned with Dickey’s Chili Pork Butt Rub, cured in the fridge, and smoked. Serve with Dickey’s recipe for Bourbon Mustard and cheese or use the strips anywhere you’d use bacon for an intense burst of smoky flavor.

  • Prep Time

    5 Minutes
  • Marinate Time

    1 Day
  • Cook Time

    2.5 Hours
  • Serves

    6-8 People
  • Pellets

  • Measurement
  • Ingredient
  • Note

Ingredients

  • 2 lbs
  • Pork Belly, skinless
  • 1 tsp
  • Kosher salt
  • As needed
  • The Spritz
  • 1 cup apple cider vinegar, 3 tb Worcestershire, 1 tb bourbon, and 1/2 cup water

Procedure

  1. Cut pork belly into 1.5 inch strips.
  2. Combine salt and Dickey’s Chili Pork Butt Rub in a small cup.
  3. Evenly season the pork belly strips with the seasoning mix. Rub the pork belly strips together to evenly coat with spice.
  4. Place the pork belly strips into a glass or nonmetallic pan, cover with plastic wrap and allow the pork belly to cure in the refrigerator overnight.
  5. Flip the strips over and allow to cure for 12 hours more.
  6. Heat smoker to 200°F and place the cured pork bellies in the middle of the rack away from the heat source.
  7. Smoke the pork bellies for 2.5 hours. If you want a darker bark on the outside of the pork, use The Spritz every 30 minutes to enhance the exterior bark.
  8. Remove from the smoker and allow the pork belly to rest for 20 minutes.
  9. You can slice the pork belly thinly and serve warm with Bourbon Mustard and cheese for an appetizer. Or chill the strips whole, slice as needed and use in place of bacon when making beans, greens or soups.

Recipe Categories: Appetizers, Dinner, Pork, Smoke