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1
In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
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2
Stir to dissolve the sugar.
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3
Pour into a large container with the remaining water, and the apple cider.
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4
Place in the refrigerator and cool to 40 degrees F.
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5
Press the black pepper into the pork belly.
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6
Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.
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7
Refrigerate for three days.
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8
After three days have passed, remove the pork from the brine and pat dry with paper towels.
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9
Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
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10
Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
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11
Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
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12
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
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13
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
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14
Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
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15
Remove from rack and drain on paper towels.
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16
Enjoy.
