Pork Belly Bacon

Smoked Pork Belly

Prepare the rub.

3 tbs. kosher salt.
3/4 cup brown sugar.
1 tbs. paprika.
2 tbs. chili powder.
1 tbs ground black pepper.
1 tbs. regular ground coffee.

Some people take the skin membrane off, some don't. I didn't.
Cover the pork belly with the rub. Place on a pan or dish and cover it. Refrigerate for 24 hours.

Take out of refrigerator and bring to room temperature.
Bring smoker to 225 degrees. Place fat side up for around 3 hours.
Go for internal temp of 165.
Take out and let it rest for an hour.
I sliced it to use it as bacon.

I did not let it sit in refrigerator for at least seven days
in a zip lock bag turning it over once a day. Both ways turn out very good.

Dutch Oven Pasta

Dutch Oven Pasta

Recipe
1lb rotini pasta.
1lb italian sausage.
1lb ground meat (i used ground venison).
8oz pepperoni slices.
1 large onion diced cover well with some seasoning or rub on it.
1 bell peppers diced.
8oz mushrooms sliced.
2 cans diced tomatoes.
1 large jar pasta sauce.
12oz mozzarella grated.
8oz shredded italian blend cheese.
8oz shredded sharp cheddar.
4oz parmesan cheese grated to top with.
season with salt, pepper, garlic, and italian seasoning.

Prepare pasta and sit aside.
12 inch dutch oven. preheat 350 degrees, 8 coals under 17 on top.
Put some oil in the dutch oven, saute mushrooms, take out, saute onions and bell pepper, brown meats,
also add the seasons. when brown add mushrooms.
Add pasta sauce. Add diced tomatoes. Add pasta. Add cheese. Add pepperoni slices. Heat about 30 minuted, turn pan and lid at 15 min. sprinkle with parmesan cheese.