Home-Cured Bacon

Directions

1. 1
   Rub the pork belly top and bottom with the Aleppo pepper.
2. 2
   Combine the kosher salt, curing salt, granulated sugar, and brown sugar in a large, nonreactive container and bury the belly completely in the mixture.
3. 3
   Cover and refrigerate for 2 days.
4. 4
   Remove the belly from the refrigerator and discard the cure.
5. 5
   Rinse the remaining cure off the meat and pat it dry.
6. 6
   Set the belly on a baking sheet and loosely cover.
7. 7
   Allow to sit in the refrigerator another 2 days.
8. 8
   On the second day, set the hickory chips in water to soak overnight.
9. 9
   Using a conventional smoker, smoke the belly until the internal temperature reaches 145F.
10. 10
    Once the belly is smoked and cooled, cut into 4 sections.
11. 11
    Wrap the sections well in plastic wrap and foil and store in the freezer until needed, up to 3 months.