Honey Mustard Pork belly














Prep Time: 15 minutes
Inactive Prep Time: 3 minutes
Cook Time: 15 minutes
Yield: 1 pound cured pork belly


  • 1 cup salt
  • 1 cup sugar
  • 2 oz. honey
  • 3 Tbsp. mustard powder
  • 1 lb. pork belly


  1. In a small bowl, combine salt and sugar.
  2. Spread honey evenly over pork belly, then coat with mustard.
  3. Spread the salt and sugar mixture generously over the mustard.
  4. Place into a resealable plastic bag and refrigerate for 3 days.
  5. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.
  6. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
  7. Cold smoke for 4 to 6 hours.  Use Apple Bisquettes
  8. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
  9. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.