- 2.5 pounds
The only thing better than bacon? House-cured bacon fresh from your own kitchen.
- 3 pounds raw pork belly
- ⅘ pound spice-kosher salt
- 1 ⅕ pounds sugar
Combine sugar and salt. Pack pork belly in sugar salt mixture, under a 10 pound weighted can for three days under refrigeration. Rinse, pat dry and cold smoke for 30-45 minutes.