Thick cut.
I sometimes wet cure and hot smoke my own, which comes out amazing. I use a simple cure solution and let it sit in the cure for 7-14 days in the fridge.
I also smoke it at a low temperature, which allows plenty of flavor to penetrate the meat. Smoked to 151F so effectively it's cooked through. Those first couple slices of cured, smoked pork belly, still warm from the smoker are magic.
I also figured out that leaving the smoked slabs in the fridge on a rack for 12-24 hours helps draw out a bit more moisture after smoking. This means when you fry the slices to warm/crisp them up, the fat renders out suuuuuper clear. Makes for great eggs or whatever else you want to fry in it, or for reserving for future use.
Some day I'll buy myself a meat slicer for nice even slices, but I've gotten pretty good with my hand slicing.
Otherwise, I buy from Fresh Thyme because I like their 'deli thick cut' bacon.
I sometimes wet cure and hot smoke my own, which comes out amazing. I use a simple cure solution and let it sit in the cure for 7-14 days in the fridge.
I also smoke it at a low temperature, which allows plenty of flavor to penetrate the meat. Smoked to 151F so effectively it's cooked through. Those first couple slices of cured, smoked pork belly, still warm from the smoker are magic.
I also figured out that leaving the smoked slabs in the fridge on a rack for 12-24 hours helps draw out a bit more moisture after smoking. This means when you fry the slices to warm/crisp them up, the fat renders out suuuuuper clear. Makes for great eggs or whatever else you want to fry in it, or for reserving for future use.
Some day I'll buy myself a meat slicer for nice even slices, but I've gotten pretty good with my hand slicing.
Otherwise, I buy from Fresh Thyme because I like their 'deli thick cut' bacon.
