Ingredients
Equipment
Method
Planting and Growing
- Sow tomato and lettuce seeds in well-draining soil, ensuring ample sunlight and regular watering.
- Provide support for tomato plants as they grow and harvest outer leaves from lettuce as needed.
Curing the Bacon
- Combine curing salt, brown sugar, and black pepper, then rub the mixture evenly over the pork belly.
- Place the pork belly in a resealable bag and refrigerate for 7 days, flipping daily to ensure even curing.
- Rinse the pork belly thoroughly under cold water and pat it dry, then let it air-dry in the refrigerator for 24 hours to form a pellicle.
Smoking the Bacon
- Prepare your smoker to maintain a temperature of 200°F (93°C) and add the wood chips.
- Smoke the pork belly for 2-3 hours, or until the internal temperature reaches 150°F (65°C), then cool completely before slicing.
Assembling the BLT
- Toast the bread and spread mayonnaise on one side of each slice.
- Layer freshly sliced tomatoes, lettuce from your garden, and your homemade bacon between the toasted bread slices to create a delicious BLT.
Notes
The quality of your ingredients, especially the fresh produce and homemade bacon, will elevate this BLT to a 4-star experience. Experiment with different tomato and lettuce varieties to find your favorites.
