Can you think of a better breakfast combination than bacon and coffee? This bacon is smoked with cherry or maple chips and rubbed with a generous amount of our American Jerk Spice Rub. It’s packed with chili and coffee flavor and just the right amount of smokiness.

Directions:

1. Combine salt, sugar, black pepper, paprika, and curing salt in a small bowl.
2. Rub seasoning mixture all over pork belly. Make sure you fill in all the nooks and crannies.
3. Place pork belly in a ziploc bag (1 or 2 gallon) and squeeze the air out. Place in a glass dish in the fridge. Flip the bag once every day.
4. On the 6th day, remove the pork belly from the bag. Rinse the outside of the pork belly well until all seasoning is removed. Place on a wire rack on a sheet pan, uncovered. Refrigerate overnight.
5. The next day, heat grill (or smoker) to 180°F. Only use the burners on one side of the grill so that you can place the pork belly on the other side and use indirect heat to cook it. Don’t let the temperature of the grill go above 200°F or the fat will start to render. 
6. Rub pork belly all over with American Jerk Spice Rub.
7. Place soaked wood chips into smoker tube. Remove one grill grate and place the closed end of the smoker tube directly on the flames of one burner (turned on low heat).
8. Once the wood chips have started smoking, place the pork belly on the grill. Smoke until internal temperature reaches 165°F, about 4-5 hours.
9. Remove from grill and let cool slightly on a wire rack. Transfer to the fridge and cool completely.
10. Slice into desired thickness and cook it however you like to cook bacon!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Wild Cherry Smoking Chips