Spice-cured Bacon

Step 1

Place peppercorn, juniper berries,, coriander, and bay leaves in a mortar and pestle and crush until all spices are coarsely ground. Transfer spice mixture to a small bowl, add in kosher salt, sugar, paprika, and pink curing salt; mix to combine. Coat pork belly all over with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 to 7 days, flipping bag about every 12 hours.

Step 2

Remove pork belly from bag and wash off any large deposits of salt under cold running water.

Step 3

Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.

Step 4

Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.