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!
1Wash pork belly and pat dry until surface is tacky.
2Trim any thin edges to ensure consistent thickness.
3In 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.
4Tuck meat in a large resealable bag and lay flat in refrigerator for 7 days.
5Daily, massage meat and juices in the bag and flip.
6At 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.
7Once cured, discard the liquids, rinse thoroughly and pat dry.
8Smoke with your favorite flavor of wood by placing fat side up on smoker for 3-5 hours until internal temp reaches 150 degrees.
9Let cool completely then slice and fry up as desired.