Pork Belly (find something local or look for names like Berkshire, Duroc or Mangalitsa for great pork) 5 to 7 pound belly, one without skin (I use skin off but skin on has it's own merits) Koscher Salt- 1 pound or more Honey- 3 cups Sugar- 1/2 cup Brown Sugar- 1/2 cup Pink Curing Salt- 2 ounces Optional (1 tbl cinnamon, 1 tsp cayenne, 1 tbl ginger, follow your own tastes from there)
- Mix all of the ingredients together in a bowl with a whisk or your hands. Find a nice sized container that will fit the whole pork belly. You can also use a very large plastic bag. If you need to cut the belly in half sideways to accommodate the container just stack the pieces after the mix is applied.. - Rub all sides of the belly with the honey - Take hand fulls of the salt mixture and pour them evenly over all sides of the belly - Place the rubbed belly in the container and wrap it tightly - Put the belly in the refrigerator for 5- 7 days depending on size - During that time the salt will cause some liquid to release from the belly. Flip the belly or re stack the pieces. - After the curing time remove the bacon from the cure, rinse it off then dry it with a clean towel. - From here you can finish it in the oven or in your smoker or grill if you have the ability to use wood. - Either an oven or a smoker at 175 for about 4 hours or until the internal temperature reaches 160. - Refrigerate the bacon for up to 2 weeks or freeze after that. Slice it how you like it from thin enough to wrap a a hotdog to thick enough for a nice snack or chowder.