This bacon is warm-smoked (breakfast-bacon) and ready to eat when done, it's also very perfect to fry, and diced in other dishes like stew and baked beans etc.
Normally i would buy a whole pork belly debone it and then cut it in 8 pieces. The
top pieces will be less fatty and the bottom part more fatty.
Prepare enough brine to cover the bacon completely, use a clean plate to press the bacon under the brine. leave it in the refrigerator for 3 days.
3 days, wash the bacon in cold water and tap it dry with a clean towel. place it on a foodsafe grill or hang it by meat hook or butchers twine to dry for 48 to 72 hours in refrigerator. It should feel completely dry before smoking.
Hang the bacon in the smoker (place a thermometer in the biggest piece) and get the temperatur up to 80C. Start produce smoke and let the temperatur be constant between 75-85C. When the internal temperatur reach 65C. the bacon is done. The longer
time it take to reach the goal temperatur the more smoky the bacon will be.
Cool the bacon to 5C. and it's ready to slice, dice or eat as is. Will last 8 days in the refrigerator and 6 month in