Eris Skokan says making this bacon is easy.
Ingredients
5 pounds fresh pork belly (available at butcher shops — call first)
1 pound salt
1/2 pound sugar
2 ounces pink salt, a blend of sodium nitrite and salt, not to be confused with pink Hawaiian salt (this will act as a preservative and will set the pink-red color, but it is not necessary)
Directions
Place fresh pork belly into a shallow container. Mix together remaining ingredients and cover pork belly. Put a weight on the pork belly and place in the refrigerator.
Allow to sit for 4-5 days. Rinse well and dry.
Place in a smoker, if you have one, or use your grill as a smoker (follow manufacturer’s instructions). Smoke for about 1 hour. It will keep for 2 months in the freezer, and several weeks in the refrigerator.
