All men love bacon; and moderation is key. Well making it yourself means you won’t be devouring it all in one setting. Plus portion control is also the key. Here is my process taken from a great book called Charcuterie by Michael Ruhlman (native Clevelander) and Brian Polcyn. Chris bought this book and I need to own it. It is a great reference if you want to cure and save great produce and meats. Here is basically what I did:

3lbs of pork belly (yes I removed the nipples) 50g K Salt

12g Insta Cure #1 (pink salt)

50g Brown Sugar

50g Black Molasses

1tsp Chipolte pepper powder

1tsp Black Pepper

Mixed everything together, then placed in vacuum bag. Seal. Refreigerate. I am turning this over once a day until about 7-10 days. Then I have to smoke it at 200deg until it reaches internally 150deg F. Cool, then slice and proportion. It’s really that simple.