Cut the pork belly in half. Smaller pieces are much easier to cure, handle, and fit inside your refrigerator.

In a bowl, combine the kosher salt, brown sugar, and the correct amount of pink curing salt for the weight of your pork belly. Be sure to follow the curing salt manufacturer’s directions carefully - using the proper amount is essential.

Rub the cure generously over every surface of the pork belly.

Place the pork belly into large zip-top bags or a non-reactive container and refrigerate for 5-7 days.

Turn the pork belly over once each day to help redistribute the cure. I personally like to let mine cure for the full 7 days for the best flavor and texture.

Once the curing time is complete, remove the pork belly from the refrigerator and rinse it under cool running water to wash away the excess cure. Pat completely dry with paper towels.

Now’s the time to make the bacon your own. Brush with maple syrup for maple bacon, sprinkle with coarse black pepper for peppered bacon, or experiment with a touch of vanilla extract or your favorite seasonings before it goes on the smoker.

Preheat your smoker to under 200°F. Around 180-190°F works great.

Use a mild fruit wood such as cherry or apple.

Smoke the pork belly for 3-4 hours, or until it reaches an internal temperature of 150°F.

Remove the bacon from the smoker and let it cool completely. For the cleanest slices, chill it in the refrigerator for several hours before slicing.

Slice it as thick or thin as you like.

Cook the slices in a skillet over medium heat until they’re perfectly crisp.

Serve alongside eggs, on burgers, in sandwiches, or anywhere bacon belongs. Trust me - your mornings just got a whole lot better!