3Coat all sides of pork belly with salt and sugar mix. Place in a container with a wire rack or something to keep the meat elevated and out of the liquid that will collect. Keep in fridge as you proceed with the salt curing process.
4Every day for 3-5 days drain liquid from container and add more of the sugar salt mix, the more times you add it the saltier the bacon will taste.
5Pork belly will firm up as the days go by. On day 5 we rinsed the meat several times and smoked over a hickoy wood fire until the interal temp was 150F
6We chilled the bacon in the fridge for 24 hours before slicing. We wrapped in cling film in 1/2 pound packs and stored in freezer.