Patter Fam Pork Rub
Slow smoke pork belly after rubbing it down Patter Fam Pork Rub and a little extra brown sugar.
Smoke at 225 degrees for two hours uncovered and skin side up. Then turn it over, cover it with foil and smoke it for another hour until the internal temperature came up to 195 degrees. Let it cool then slice it about ¼” thick.
To prepare for serving put a light coat of brown sugar on it and give it a quick sauté on each side to crisp it up like bacon.
(Plate the Peach Mostarda jars on a saucer.)
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