The process involves transforming cured pork belly into a shelf-stable, savory snack through moisture removal. A dehydrator is a key appliance in this preparation method, offering controlled heat and airflow. Recipe variations exist, often incorporating seasonings and marinades to enhance the flavor profile of the finished product.
Producing this particular snack at home allows for control over ingredients, sodium content, and overall flavor, offering a potential advantage over commercially produced alternatives. The technique also presents a method for preserving food, extending the shelf life of bacon while creating a palatable and portable food item. Historically, similar preservation methods have been used to preserve meats for long periods without refrigeration.