Smoked Breakfast Bacon

Yield: 2 pound slab of bacon (907g)

Ingredients

• 1 Slab Pork Belly cured with sugar (3 lbs/1.36 kg)

Rub

• ¾ cup brown sugar (180ml)
• 1 tablespoon dried oregano (15ml)
• 2 teaspoons chili flakes (10ml)
• 2 teaspoons onion powder (10ml)
• 2 teaspoons garlic powder (10ml)
• 2 teaspoons cracked black pepper (10ml)
• 1 tablespoon cinnamon (15ml)
• 9 cups apple wood chips (2.2 litres)

Directions

1. In a medium bowl, combine rub ingredients. Rub onto the pork belly, coating the meat. Massage the rub vigorously into flesh slightly tearing the micro fibers of the meat.
2. Place the pork belly in a large sealable plastic bag and seal. Place in the refrigerator to marinate overnight.
3. Place 6 cups of apple wood chips in water to soak for 1 hour.
4. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil.  Place 1 cup (250ml) of dry wood chips on top and mix them together.  Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through.   Repeat twice more to make a total of 3 pouches.
5. Remove one side of the barbeque grill rack.  Insert smoke pouch, turn the heat underneath the smoke pouch to 400°F/204°C or high and close lid.  Leave the other side of the barbeque off. Wait for smoke.
6. When smoke starts to billow out of barbecue, reduce temperature to 220°F/104°C or low-heat.  Remove pork belly from the plastic bag and place on the cool side of the grill. Smoke for 2 ½ hours, changing the smoke pouch when smoke dissipates (about every 40 minutes).
7. Once pork is smoked and has a beautiful dark colour remove from heat.  Place pork on a tray and tent loosely with foil.   Let meat rest 15 minutes before carving into thin slices against the grain of the meat.
8. Serve with toast and tomatoes.