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Begin by mixing equal parts salt and brown sugar in a bowl, then add black pepper.
Take the bacon cure mix and cover pork belly with it. Place in a plastic bag, removing as much air as possible. Let sit in refrigerator for 8 days.
Every 2 days, turn the pork belly over to ensure the juices go to both sides of the meat and it is equally cured.
After 8 days, remove the pork belly from the fridge.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).
Pour a layer of ice in a jelly roll pan; place a rack on top of the ice, then place the pork belly on top of the rack. The ice will help the pork belly not get too hot while smoking. Place both the pan with ice and rack with pork belly directly on the grill grate. Smoke the pork belly for 2-3 hours, or until it reaches an internal temperature of approximately 150 degrees F.
After smoking the pork, wrap the bacon in plastic wrap, then place in freezer for 30 minutes to 1 hour, or until the bacon is nearly frozen and the meat is firm. This makes for easier cutting.
Cut the bacon to desired thickness. Use in your favorite recipes or as a stand-alone side. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces