I always wanted to smoke my own bacon and my son Blake asked me to make some for him so here you go!!!! It was actually SUPER easy and delicious. It does take 5 or 6 days to cure however. It is SO much better and healthier than store bought and much cheaper! Plus YOU made it!!

Give it a try!

servings 3.5 pounds Steps 6

ingredients

4-5 lb pork belly with the rind removed

¼ cup kosher salt

2 tsp pink curing salt*

¼ cup brown sugar

¼ cup honey

½ cup pure maple syrup

2 tbl chili powder or chili flakes

*you can get pink curing salt on line and it is a MUST for this recipe

directions

1. Grab a large plastic zip lock bag and combine all of the ingredients and mix well. Add the pork belly (if it is too large you might need to do this in two bags.

2. Put the bag in the bottom of the refrigerator and leave it for 5 to 6 days flipping it over once every day.

3. Remove the pork from the bag and rinse it well under cold water and dry it with paper towels.

4. Put the bacon on a wire rack or baking sheet uncovered and put it back in the refrigerator for about 6 hours flipping it once about half way through.

5. Smoke the bacon at 180° for about 2-3 hours until the bacon reaches 150°

6. Let it cool, slice thin and fry it up!