Homemade Jamaican Jerk Bacon

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

Rinse off pork belly and dry well.

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.

Refrigerate for 5 days, turning the pork belly bag over every day to help distribute the spices.

After 5 days, remove the pork belly from the bag and wipe off the salt and seasoning mixture.

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.

**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.

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.

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.