Step

• Step 1

  For the Bacon: Place the salt, pepper, and pink salt in a mixing bowl and mix well. Mix in the sugar, breaking up any lumps in brown sugar with your fingers.

  Ingredients

  • 1/3 Cup kosher salt

  • 3 Tablespoon freshly ground black pepper

  • 2 Teaspoon pink curing salt

  • 1/3 Cup brown sugar

• Step 2

  Place the pork belly on a rimmed baking sheet. Sprinkle half of the cure on top and rub it into the belly. Flip and sprinkle the remaining cure on the bottom and rub it in.

  Ingredients

  • 1 Pound pork belly, skin removed

• Step 3

  Place the belly and any excess cure in a large zip-top plastic bag. Place the plastic bag in a roasting pan on the bottom shelf of your refrigerator. Cure the belly for 5 days, turning it over once each day.

• Step 4

  Drain the pork belly in a colander and rinse well with cold water. Blot it dry with paper towels.

• Step 5

  Place the belly on a wire rack over a rimmed baking sheet in a cool place in front of a fan until the surface feels tacky, about 3 hours.

• Step 6

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 7

  Lay the pork belly directly on the grill grate. Smoke the pork belly until bronzed and firm, 2 to 3 hours. The internal temperature should read 150℉ when an instant-read thermometer is inserted into the thickest part of the meat.

  180 ˚F / 82 ˚C

  150 ˚F / 66 ˚C

• Step 8

  Transfer the bacon to a wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for 4 hours or overnight. Slice and cook or use in your favorite recipes.

• Step 9

  For the Black-Eyed Peas: When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 10

  Heat a large Dutch oven or cast-iron pot over medium heat. Cut bacon slab into large chunks and place in Dutch oven. Cook, stirring often until bacon is starting to brown on all sides.

  Ingredients

  • 1/2  Homemade Bacon, Slab

• Step 11

  With a slotted spoon, remove bacon to a paper towel-lined plate to drain. Add garlic to Dutch oven and cook until fragrant.

  Ingredients

  • 2 Tablespoon garlic, minced

• Step 12

  Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and bacon.

  Ingredients

  • 10 Cup Chicken Stock, Unsalted

  • 1 Pound Black-eyed Peas, dried

  • 4  bay leaves

  • 2 Teaspoon dried thyme

  • 2 Cup parsley, chopped

  • To Taste black pepper

• Step 13

  Cover and place on preheated grill. Braise for 1 hour.

  01:00

  350 ˚F / 177 ˚C

• Step 14

  Remove lid and cook for 30 more minutes.

  00:30

  350 ˚F / 177 ˚C

• Step 15

  Remove from grill, season to taste with salt and black pepper. Serve with fresh chopped herbs to top. Enjoy!

  Ingredients

  • To Taste salt

  • To Taste pepper