I had already decided to make regular as well as maple & brown sugar, but I couldn't decide what to use for my third pork belly. I wasn't impressed with the juniper berries last time so I kept rooting around my spice cupboard and then spotted the last few ounces of dry jerk rub from my last pork butt. The recipe is from 'Smoke & Spice' and it's not too bad, although not as hot as I like. The taste was nothing short of excellent and I'd highly recommend that you give it a try next time you cure your pork bellies for bacon.
Make your own Side Bacon, Ham, Peameal, Canadian Bacon, Back Bacon, Sausage, Jerky etc.
Moderator: BBQTalk Moderators
1 post • Page 1 of 1