Delicious home cured smoked bacon
Prepare the pork belly by cutting of the rind and squaring it off.
Place the pork belly in a Ziploc bag, add kosher salt, pink salt optional. Rub the salt evenly into the meat to open it up.
Add the rest of the ingredients into the bag, and coat the meat evenly with the marinade by turning the bag and pushing the cure into the meat.
When done, squeeze all air out of the Ziploc bag and close it. Place into the fridge for seven days.
Make sure to turn the bag each day to recoat the meat with the cure. Don’t worry if you notice liquid beginning to gather in the bag. It’s normal.
After seven days, take the bacon out of the bag and wash it. Pat dry with paper towels and leave to dry on a rack in the fridge for anything from 6 to 24 hours. Make sure to place the rack on baking paper, it’s sure to drip.
Preheat the smoker to 225 degrees and smoke it until the bacon reaches 150 degrees of internal temperature for around 90 minutes.
Take the bacon out and let it cool. Slice thick, thin or into chunks if preferred.