Revelry Bacon

1 whole pork belly, skinless (approx. 10 lb/4.5 kg)

Brine:

• 1 gallon water
• 1 cup coarse kosher salt
• ⅔ cup granulated sugar
• 6 juniper berries, crushed
• 1 tablespoon pink curing salt
• 2 teaspoon each whole black peppercorns, ground coriander, garlic powder
• 1 teaspoon celery seed

Spice Rub:

• 3 tablespoon coriander seed
• 2 tablespoon each black peppercorns and yellow mustard seeds
• 1 tablespoon white peppercorns
• 8 cloves garlic, minced
• 5 tablespoon coarse kosher salt
• 3 tbsp. dark brown sugar
• 5 tbsp. paprika

1. For the Brine: 5 days before grilling, bring 2 quarts water to boil in Stock Pot. Add the kosher salt, sugar, juniper berries, pink curing salt, peppercorns, coriander, garlic powder and celery seed; stir until salt and sugar dissolves. 
2. Add 2 quarts of ice water to cool the brine; refrigerate until chilled. 
3. Using a meat injector, inject 1 ½ cups chilled brine evenly throughout pork belly. Submerge pork belly in remaining brine, cover and refrigerate. 
4. After 3 days in refrigerator, inject another 1 ½ cups brine into pork belly; return belly to brine, cover and refrigerate for an additional 2 days.  
5. After 5 days, remove pork belly from brine. Rinse with cold water; drain and pat dry. 
6. Place pork belly on a wire rack-lined Baking Sheet; let air dry in refrigerator for 2 hours. 
7. For the Rub: Place coriander, black peppercorns, mustard seeds and white peppercorns in a spice mill or mortar and pestle; grind until coarse. Stir in garlic, kosher salt, brown sugar and paprika. 
8. Generously coat pork belly all over with spice rub. 
9. Preheat Vida by PADERNO Wi-fi Connected Smart Pellet Grill to low, indirect heat, right around 200°F.  
10. Smoke the pork belly, covered, for about 4 hours, or until the internal temperature reaches 160°F. Every hour or so, add more pre-soaked wood chips to keep the inside of firebox smoky. 
11. Once cooked, transfer pork belly to a clean wire rack-lined Baking Sheet; let cool for 30 minutes. 
12. Wrap it tightly in foil and place in refrigerator for at least 4 hours. Store bacon, whole or sliced, for up to 2 weeks. 
13. Thinly slice into strips; fry on stove or bake in oven until cooked to your liking.  

TIP: Based on how you want your bacon to taste, use different types of pre-soaked wood chips to infuse pork belly with unique, smoky flavor profiles.  

• Applewood gives a classic, mellow bacon with hints of apple 
• Hickory chips result in sweet yet robust bacon 
• Cherry wood imparts sweet notes with a hint of tartness 
• Pecan chips offer a nuttier taste