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- 1 pork belly from the loin end
- 2 cups salt
- 2 cups granulated sugar
- 1 gallon apple cider
- 1 gallon iced water
- Applewood chunks
- In a large pot bring to a boil apple cider. Dissolve salt and sugar. Move to a very large container and add iced water. Once ice has melted and brine is cool enough, insert pork belly. Refrigerate for 3 days. Remove and place on top of a running box fan for 30 minutes per side.
- Place dry applewood chunks in the firebox of a cold smoker. Insert pork belly and smoke for 3-4 hours. Remove and place in the freezer for up to 2 hours. Slice as thick or as thin as you like and cook or refrigerate for up to 3 weeks.