Jerk Bacon

One of the oldest recipes I have is a jerk spice recipe. I got it from a woman I used to work with, and have cherished it ever since. It was obviously meant for chicken, but on pork belly it really is something special. Pork, like chicken, can take on a lot of flavor, but unlike chicken, the pork belly won’t dry out. And, because you are smoking the meat at a low temperature, the spices in the dry rub won’t burn like they would on chicken grilled over fire.