Cured Pork Belly (Best Bacon Ever)

1. 1

   Place the belly meat side down and sprinkle curing salt over the belly.

2. 2

   Using rubber or latex gloves, massage the curing salt into the pork belly.

3. 3

   Sprinkle a thin layer of black pepper and bay leaves over the belly.

4. 4

   Next sprinkle brown sugar and kosher salt over the belly.

5. 5

   Massage the layers into the meat until packed on well.

6. 6

   Flip, and repeat the process on the other side.

7. 7

   Wrap in plastic wrap and refrigerate for 5 to 7 days.

8. 8

   Smoke over a low heat until the bacon is fork tender.

* Per serving · 4 servings · Values may vary.