Bacon

Directions

1. 1
   In a 2 gallon container, mix together the brown sugar, curing mixture, and water.
2. 2
   Submerge the pork belly in the mixture so that it is covered completely.
3. 3
   If the meat floats, you can weigh it down with a dinner plate or similar object.
4. 4
   Refrigerate covered for six days.
5. 5
   Light charcoal in an outdoor smoker.
6. 6
   Soak wood chips in a bowl of water.
7. 7
   When the temperature of the smoker is between 140 and 150 degrees coals are ready.
8. 8
   Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals and once an hour.
9. 9
   Store in the refrigerator.
10. 10
    Slice and fry as you would with store-bought bacon.
11. 11
    FOOTNOTES:.
12. 12
    CANADIAN BACON: For Canadian bacon, use a pork tenderloin.
13. 13
    Use the same amount of ingredients per pound as for pork belly.
14. 14
    Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165F (70C).