Directions

1. Lay slab flat, fat side down, meat side up

2. Coat the meat side of the belly and season both sides of the pork steaks

3. Place the pork steaks on top of the belly layer flat

4. Roll the belly up with the steaks inside, keeping it as tight as possible

5. Tie with twine and place in fridge overnight or 2 hours minimum

6. Slow smoke @250 degrees over your favorite wood. I use pecan and cherry

7. Continue to smoke until internal temp hits 160

8. Then, begin to sauce until an internal temp of 190. Pull and let rest

9. Slice and serve

10. TIP: When rolling up, start at the narrow end.