Bacon

This is how I do my bacon. You can also add ground peppercorns if you want to.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut all skin off of pork belly.

Step 2

In a bowl, combine the sugar, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix. Place the belly into a large zip top bag and place on a tray, (to catch drips), in refrigerator for 7 days. Each day the belly should be flipped onto the other side, and the contents (which will transform to a liquid) should be massaged around.

Step 3

After 7 days, remove from the bag and rinse under water. Pat dry with paper towels, and place back in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.

Step 4

Smoke the cured belly using the apple or cherry wood for three hours at 200 Fahrenheit , or until internal temperature reaches 150 Fahrenheit.

Step 5

Slice the bacon and store bacon in an airtight plastic bag or container in refrigerator for up to a week. Or seal in a vacuum sealed bag and freeze.