INGREDIENTS

INSTRUCTIONS

In a mixing bowl, whisk the honey and salt together. Place the pork belly
on a piece of plastic wrap. Pour the cure over the pork and wrap the pork
belly tightly in the plastic wrap. Place the pork in a plastic zip-lock bag
and seal the bag tightly. Cure the meat for 36 hours under refrigeration.
Remove the bag from the refrigerator. Unwrap the pork and rinse off the
cure. Pat the pork dry. Mound 2 1/2 pounds of charcoal briquettes in the
center of the grill and light them. Let burn for 40 minutes. Add the chips
and allow them to smoke for about 10 minutes. The interior temperature of
the grill should be 300 degrees. Place the pork near the outermost part of
the grill rack. This is to avoid direct heat. You want the bacon to absorb
the maximum amount of smoke flavor before it is fully cooked. Smoke the
bacon for 30 minutes. Spray the coals as often as necessary, but remember
smoke escapes each time the grill is uncovered. This recipe yields about 1
pound of bacon.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A10 broadcast 01-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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