Homemade Bacon - Adapted from Alton Brown

We are big fans of the Weber you will know if you come here often. We decided it would be interesting to make some bacon. We started with a 2lb. piece of pork belly. It is fairly economical at $2/lb. (Bottom picture) The brine/marinade was adapted from an Alton Brown recipe we found on the web. Mix together in a non-reactive container 2C water, 1C molassas, 1C apple cider, 2T ground pepper, 1C sugar and 1C kosher salt. Mix until the solids are disolved and pour over the meat, rind side up. (Next picture up). Allow the meat to marinade for 3 days in the refrigerator. Remove the meat from the marinade and pat dry. (Next picture up) Place the pork on a very cool (200-225 F) indirect fire for from 4-6 hrs. (Next picture up). The idea is to smoke the pork, not cook it completely. When you are ready, slice the bacon and fry. (Top pictures)

We enjoy the flavor of this bacon and will make it again, in a bigger quantity.