Homemade Jamaican Jerk Bacon
By: Karrie
Published: Wednesday, November 18, 2015 - 6:02pm

Ingredients




3 pound fresh pork belly, skin-on is preferred
¼ cup kosher salt
¼ cup dry jerk seasoning mix (salt and sugar free), homemade or store bought
HOMEMADE DRY JERK SEASONING MIX RECIPE (makes a little over ¼ cup):
2 Tb garlic powder
2 Tb onion powder
4 tsp dried thyme
2 tsp ground allspice
2 tsp freshly ground black pepper
1 tsp crushed hot pepper flakes
½ tsp cayenne pepper
½ tsp cinnamon
¼ tsp freshly ground nutmeg

Preparation

1 Rinse off pork belly and dry well. 2 Place the pork belly in a zip lock bag, add the kosher salt and the salt-free dry jerk seasoning. Rub the salt and seasoning into the belly so it's completely covered. Seal bag and place in the refrigerator. 3 Refrigerate for 5 days, turning the pork belly bag over every day to help distribute the spices. 4 After 5 days, remove the pork belly from the bag and wipe off the salt and seasoning mixture. 5 Set up a smoker using hickory, apple, or cherry wood chips and place the pork directly on the grill rack. Smoke at 225F degrees for 2-2.5 hours, or until it reaches an internal temperature of 150F degrees. 6 **Can use an oven instead of smoking the bacon: Preheat oven to 200F degrees. Place bacon on a rack over a baking sheet and roast for 1.5-2 hours, or until it reaches an internal temperature of 150F degrees. 7 The skin can be cut off or left on (if left on it will be a little chewy and tough but adds great texture to the pork). Slice bacon and cook as usual. 8 Leftover bacon can be stored in the refrigerator for up to a week in a covered container or in plastic wrap. Can also be frozen for up to 3 months, in a freezer proof bag or wrap.

About

Add some spice to your mornings with this all-natural, sugar-free recipe.