Homemade Jamaican Jerk Bacon

• 3 pounds fresh pork belly, skin-on is preferred
• 1/4 cup kosher salt
• 1/4 cup dry jerk seasoning mix (salt and sugar free), homemade or store bought
• HOMEMADE DRY JERK SEASONING MIX RECIPE (makes a little over 1/4 cup):
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 4 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons freshly ground black pepper
• 1 teaspoon crushed hot pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg

1. Rinse off pork belly and dry well. Place the cleaned pork belly in a zip lock bag, add the kosher salt and the salt-free dry jerk seasoning. Rub the salt and seasoning into the belly so it's completely covered. Seal bag and place in the refrigerator.
2. Refrigerate the pork belly for 5 days, turning the bag over every day to help distribute the spices.
3. After 5 days, remove the pork belly from the bag and wipe off the salt and seasoning mixture.rnSet up a smoker using hickory, apple, or cherry wood chips and place the pork directly on the grill rack. Smoke at 225F degrees for 2-2.5 hours, or until it reaches an internal temperature of 150F degrees.rn**Can use an oven instead of smoking the bacon: Preheat oven to 200F degrees. Place bacon on a rack over a baking sheet and roast for 1.5-2 hours, or until it reaches an internal temperature of 150F degrees.
4. The skin can be cut off or left on (if left on it will be a little chewy and tough but adds great texture to the pork). Slice bacon and cook as usual.
5. Leftover bacon can be stored in the refrigerator for up to a week in a covered container or in plastic wrap. Can also be frozen for up to 3 months, in a freezer proof bag or wrap.

pork belly, kosher salt, dry jerk seasoning mix, mix, garlic, onion powder, thyme, ground allspice, freshly ground black pepper, hot pepper, cayenne pepper, cinnamon, freshly ground nutmeg

Taken from food52.com/recipes/39370-homemade-jamaican-jerk-bacon (may not work)