Steps

• 1

  In a small bowl, mix together the salt, brown sugar, and black pepper.

• 2

  Evenly cover the pork belly with the cure mixture. Place in a resealable plastic bag, removing as much air as possible.

• 3

  Cure the pork belly in the refrigerator for 8 days, flipping every 2 days to ensure the juices are evenly distributed.

• 4

  After 8 days, remove the pork belly from the fridge. Rinse the pork belly well, being sure to get all the cure off, and pat dry.

• 5

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Spread a layer of ice in a rimmed baking sheet, place a wire rack on top of the ice, then place the pork belly on the rack. (The ice will prevent the pork belly from getting too hot while smoking.)

• 7

  Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. Place the pan with the ice and pork belly on the grill grates. Close the lid and smoke the pork belly until the internal temperature reaches 150℉, 2-3 hours.

  180 ˚F / 82 ˚C

  150 ˚F / 66 ˚C

  03:00

  Super Smoke

• 8

  Remove the bacon from the grill and wrap in plastic wrap, then place in freezer for 30-60 minutes, or until the meat is firm. This makes for easier cutting.

• 9

  Cut the bacon crosswise to your desired thickness.

• 10

  To cook the bacon, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

  00:15

• 11

  Place the bacon slices directly on the grill grates and cook, turning once or twice, until the desired crispness is reached, 8-10 minutes.

  400 ˚F / 204 ˚C

  00:08

• 12

  Transfer to a paper towel-lined plate to drain, then serve. Enjoy!