Applewood Smoked Bacon
- Combine the kosher salt, brown sugar, black pepper, curing salt, and garlic powder in a bowl to make the cure mixture.
- Pat the pork belly dry with a paper towel to remove any excess moisture.
- Apply the cure mixture to all sides of the pork. Firmly pat it into the meat, then transfer the pork belly to the food-safe bag with any remaining cure mixture.
- Press as much air out of the bag as possible, then seal it. Place the bagged pork belly into a small pan and refrigerate it. The pan will prevent a mess if the bag leaks.
- Leave the pork belly to cure for 6 days. Flip the bag once every day.
- After the six-day cure period, remove the pork belly from the bag, rinse the cure off the pork, pat it dry with paper towels, and place it on a baking sheet fitted with a wire rack.
- Refrigerate the pork belly uncovered for 8-12 hours.
- Preheat your Z-Grills (preferably with branded applewood pellets) or other wood pellet grill to 180 degrees Fahrenheit.
- Transfer the pork belly to the grates and smoke for 4 hours or until the internal temperature reaches 150 degrees Fahrenheit.
- Remove the applewood smoked bacon from the grill and allow it to cool to room temperature.
- Wrap the bacon in plastic and refrigerate it for 8-12 hours.
- Cut into 1/8 inch thick slices and fry until crispy. Alternatively, cook it in the oven for 15-18 minutes at 350 degrees Fahrenheit.