Ingredients

2 kg fresh-trimmed pork belly
Maple syrup
Brown sugar

BRINE

1.8 litres water
1 cup salt
1 cup dark brown sugar

Preparation

1. Combine brine ingredients in large pot over high heat and bring to a simmer. Allow to cool completely.
2. Pour brine into large plastic ziplock bag and place pork belly inside. Place in aluminum tray and brine for 4-6 days in refrigerator.
3. Remove pork belly from brine and pat completely dry.
4. Turn on slow-Smoker function and cold-smoke fat-side up for 5 hours.
5. Remove from smoker.
6. Optional: place in freezer for 20-30 minutes to stiffen.
7. Preheat smoker to 135°C.
8. Slice into 1 cm thick slices and place on fish & vegetable mat.
9. Smoke for 45 minutes to 1 hour depending on thickness of bacon.
10. Optional: drizzle maple syrup and brown sugar to taste.
11. Take it up a notch, set Grill + Finish element on high and broil for 10-15 minutes depending on thickness.
12. Recommended wood chips – hickory

Checkout our range of camp cooking equipment for Australia.