Lamb Sausage Bacon

Directions

1. In a large saucepan, bring the apple cider to a boil. Add the salt and sugar and stir until completely dissolved. ⏱ ≈ 10 min
2. Transfer the cider mixture to a very large container, then add very cold water. ≈ 3 min
3. Once the ice has melted and the brine is cold enough, submerge the pork belly in the brine. ≈ 3 min
4. Refrigerate for 3 days. ≈ 3 min
5. Remove the bottom part and place it in front of a running box fan for 30 minutes on each side to dry it. ⏱ 30 min
6. Place dried apple wood chunks in the firebox of a low-temperature smoker. ≈ 3 min
7. Add the pork belly and smoke it for 3 to 4 hours. ⏱ 4 hr
8. Remove from the smoker and place in the freezer for up to 2 hours. ⏱ 2 hr
9. Slice the bacon to your desired thickness, then cook it or keep it in the refrigerator for up to 3 weeks. ⏱ ≈ 2 hr