Of course everything is better with bacon! However, homemade bacon is the best bacon. This recipe is very easy to customize as you are in control of the sweetness, saltiness and even spice if you want to add a little cayenne!
Wash pork belly and pat dry until surface is tacky.
Trim any thin edges to ensure consistent thickness.
In a large bowl, mix the sugar, molasses, kosher salt, curing salt and pepper and rub evenly of the belly, including the top, bottom and sides.
Tuck meat in a large resealable bag and lay flat in refrigerator for 7 days.
Daily, massage meat and juices in the bag and flip.
At the end of the 7 days, the meat should be firm to touch like a medium well done steak. If it is still spongy in spots, message with another 2 tablespoons kosher salt and refrigerate for another 1-2 days until firm.
Once cured, discard the liquids, rinse thoroughly and pat dry.
Smoke with your favorite flavor of wood by placing fat side up on smoker for 3-5 hours until internal temp reaches 150 degrees.
Let cool completely then slice and fry up as desired.