Home Cured Bacon Recipe

Take the pork belly out of the packaging and pat it dry on all sides. Trim any areas of skin.

Calculate the Equilibrium Cure ratios using the calculator at this address: http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/
You will have to convert the weight of your pork belly into grams. Select 'US' and 'skin off' as your options.

Create your cure rub by combining the calculated amounts of kosher salt, brown sugar, and #1 curing salt. Rub all sides of the pork belly using all of the cure rub.

Place the pork belly into a plastic bag or tub in the refrigerator for 7 days. Flip the pork belly every 24 hours so both sides get a chance to sit in the cure residue.

After 7 days, remove the pork belly from the fridge and rinse all of the cure rub residue off using water.

Preheat your smoker to 180F using maple or apple wood. Smoke the pork belly until it reaches an internal temperature of 150F.

Remove the pork belly from the smoker and allow it to cool in the fridge. Once cooled down slice the pork belly into about 1/4" thick bacon slices.

Use a skillet or griddle to cook the bacon as you normally would. This bacon will stay good for about 4 weeks in the fridge or 6 months in the freezer.