Step 1

Combine all ingredients other than pork belly in a bowl and mix together.

Step 2

Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.

Step 3

Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.

Step 4

After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.

Step 5

Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly.

Step 6

Refrigerate bacon to cool completely before slicing.