Smoke the Pork Belly

What happens here

If desired, smoke the cured and dried pork belly. The video shows placing the pork belly in a smoker. Maintain a low temperature (e.g., 200-225°F or 93-107°C) for several hours until the internal temperature of the pork belly reaches 150°F (65°C). Use wood chips or chunks for flavor (e.g., apple, cherry, hickory). The smoking process adds a rich, smoky taste and contributes to the bacon's characteristic color.

Goal: Infuse smoky flavor into the cured pork belly.