Cured Pork Belly (Best Bacon Ever)

• 5 lb. pork belly, boneless, skin removed
• 1-1/3 tbsp. pink curing salt
• 1/2 cup black pepper, finely ground
• 1/4 cup bay leaves, finely ground
• 2-1/2 cup brown sugar
• 1-1/2 cup kosher salt

1. Place the belly meat side down and sprinkle curing salt over the belly.
2. Using rubber or latex gloves, massage the curing salt into the pork belly.
3. Sprinkle a thin layer of black pepper and bay leaves over the belly.
4. Next sprinkle brown sugar and kosher salt over the belly.
5. Massage the layers into the meat until packed on well.
6. Flip, and repeat the process on the other side.
7. Wrap in plastic wrap and refrigerate for 5 to 7 days.
8. Smoke over a low heat until the bacon is fork tender.

pork belly, salt, black pepper, bay leaves, brown sugar, kosher salt

Taken from www.foodgeeks.com/recipes/21836 (may not work)