Smoking Bacon

• Two Types: Savory and Sweet
• Savory Bacon:
• 2 1/2 lbs Skinless Pork Belly
• 2 T. Kosher Salt
• 1 T. Coarsely Ground Black Pepper
• 1 tsp. Dried Thyme Leaves
• 1/4 tsp. Ground Cayenne Pepper
• 1/2 tsp. Ground Allspice
• 1/4 tsp. Chipotle Powder
• 1/2 tsp. Pink Curing Salt
• Sweet Bacon:
• 2 1/2 lbs Skinless Pork Belly
• 2 T. Molasses
• 1/2 C. Dark Brown Sugar
• 3 T. Kosher Salt
• 1/2 C. Unsweetened Apple Cider
• 1/2 C. Bourbon
• 1 T. Coarsely Ground Black Pepper
• 1 tsp. Pink Curing Salt

1. Rinse the pork belly and dry it thoroughly. Trim it so that it forms a long rectangle.
2. Combine the seven curing ingredients - either savory or sweet - in a gallon size zip-lock bag. Add the pork belly and seal, pressing out as much air as possible. Massage to distribute the curing mix evenly. Refrigerate for 7 days, turning the bag over once a day.
3. Rinse the cure from the meat and pat dry with paper towels. Let the meat air dry in the refrigerator for 8 to 24 hours.
4. Smoke at a high temp... try 250 deg, for 1 hour. Internal temperature should be in the 100's... between 120 and 150. Remove and set aside to cool.
5. Once the slab has cooled completely, wrap in aluminum foil and refrigerate for at least 4 hours and up to 1 week. Before using, put the bacon in the freezer for 10 min; chilled bacon is easier to slice.

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Taken from www.epicurious.com/recipes/member/views/smoking-bacon-58390146 (may not work)