COOK IT.
Set up your Nexgrill Revelry or smoker to low, indirect heat. Right around 200 degrees is the sweet spot.
Now here’s the really cool part. Based on how you want your bacon to taste, you can use different types of pre-soaked wood chips that will infuse your pork belly with unique, smoky flavor profiles. For example:\r\n- Applewood chips will give you a classic, mellow, apple-flavored bacon.\r\n- Hickory wood chips will result in sweet but robust bacon.\r\n- Cherry wood chips, on the other hand, offer sweetness with a hint of tartness.\r\n- Pecan wood chips offer a nuttier crisp if you’re in the mood for something different.\r\n
Smoke the pork belly for about 4 hours, or until the internal temperature reaches 160 degrees. Every hour or so, add more pre-soaked wood chips to keep the inside of your firebox nice and smoky.
Once cooked, transfer the pork belly to a clean wire rack over a sheet pan and let cool to room temperature before transferring to the fridge.
Slice thinly and treat like normal bacon. Fry it on your stove top. Bake it in the oven. Cook it over a campfire. Go crazy!
Tightly wrap remaining pork belly in plastic wrap and refrigerate or freeze for later use.