Revelry Bacon

For the Brine

• 1 gallon water
• 1 cup coarse kosher salt
• ⅔ cup sugar
• 6 juniper berries, crushed
• 1 tbsp. pink curing salt
• 2 tsp. whole black peppercorns
• 2 tsp. ground coriander
• 2 tsp. garlic powder
• 1 tsp. celery seed

For the Rub

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

The Cut

• 1 large piece of pork belly (5 lbs.)

Preparation

1. 5 days before smoking, make your brine by bringing 2 quarts of water to a boil in a large pot. Add the brine ingredients listed above and stir until the salt and sugar dissolve.

2. Add 2 quarts of ice water to cool the brine, then refrigerate until chilled.

3. Using a meat injector, inject the chilled brine throughout the pork belly, using 1-2 cups.

4. Submerge pork belly in remaining brine, cover, and refrigerate.

5. After 3 days in the fridge, re-inject the pork belly and brine for an additional 2 days.

6. After 5 days, remove pork belly from the brine, rinse with cold water, and drain.

7. Place pork belly on a wire rack over a sheet pan and let dry in the fridge for 1-2 hours.

8. To make the rub, place your coriander, black and white peppercorns, and mustard seed in a spice mill or mortar and grind until coarse.

9. Work in the remaining ingredients, then generously coat your pork belly on the top, bottom, and sides with the rub.

Cooking Instructions

1. Set your Vida by PADERNO Smart Pellet Grill to 200 degrees on the smoke pre-set.

2. Smoke the pork belly for about 4 hours, or until the internal temperature reaches 160 degrees.

3. Once cooked, transfer the pork belly to a clean wire rack over a sheet pan and let cool to room temperature before transferring to the fridge.

4. Slice thinly and treat like normal bacon. Fry it on your stove top or bake it in the oven.

5. Tightly wrap the remaining pork belly in plastic wrap and refrigerate or freeze for later use.