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1
Rinse the pork belly and pat dry.
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2
Transfer to a resealable 2-gallon plastic bag.
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3
To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl.
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4
Coat the pork belly all over with the mixture.
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5
Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm.
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6
It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
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7
Remove the pork belly from the bag, rinse thoroughly and pat dry.
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8
Refrigerate the belly on a rack, uncovered, 48 hours.
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9
Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
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10
Remove the rind (optional), then slice and cook as desired.
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11
To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
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12
Pink curing salt is a mix of salt and sodium nitrite.
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13
It keeps the meat pink and protects it from bacteria.
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14
You can find it at specialty food stores or online.
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15
Photograph by Charles Masters
