This is my take on Morton's Bacon Steak recipe inspired by recent videos by other YouTubers on smoking pork belly like a brisket. The recipe is very simple and the key is to keep your smoker between 250-275 for 7 or 8 hours. During the cook, I realized that are some aspects to smoking a brisket that aren't needed when smoking a pork belly which makes this process extremely easy. The end result was thick slices of bacon heaven that was extremely juicy, tender and flavorful. If you love bacon, then you owe it to yourself to give this recipe a try!
- Pork Belly (whole slab)
- Mayonnaise for the slathering binder (you can also use mustard or another binder of your choice)
- Kosher Salt
- Coarse Ground Pepper
Slather the mayo on both sides of the pork belly. Pork belly is naturally salty so be careful not to use too much salt. Combine the salt & pepper into a shaker and distribute it all over the fat & meaty side of the pork belly. I decided to leave the fat side completely intact without any additional trimming. You can trim some of the fat if you'd like but leave at least 1/4" of the fat cap.
Setup your smoker for 250 degrees & try to keep the temp between 225 - 275 throughout the cook. During the cook I decided that spritzing and wrapping the pork belly was not necessary. Smoke until the pork belly is probe tender at around 200 - 203 degrees. Let it rest for around 15 minute and cut into thick slices (be ready for all of that bacon grease!)
VIDEO PUBLISHED ON AUGUST 25, 2021
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