SAVE THIS!!! Detailed Recipe ⬇️ Ingredients 2,000g pork belly skin removed 40 g sea salt 40 g  brown sugar 10 g Sodium nitrate 20 g black pepper(fresh cracked) Dried Rosemary or Thyme You can sub any herbs and spices, also I prefer to use brown sugar over regular sugar, it just gives a better color. Also you can leave out nitrite and sub with celery powder for a natural cure. Instructions Prepare the pork belly * If the skin is still on, carefully remove the skin, At this time, you can also square your pork belly (make it into a rectangle by trimming the sides off) up to make it more manageable or you can leave it whole. Either way is fine. * Also cut in half if it is to big if using a 2 gallon ziplock bag 
 Curing the pork belly * Measure the thickest part of your bacon. Record that number
 * Combine all of the ingredients and rub them all over your pork belly. You will want to use 100% of your spices for this cure so don't leave anything behind.
 * After your pork belly has been rubbed with the spices place it into a zip lock bag or a vacuum seal bag. Any spices that fell off the belly, scoop them up and add it to the bag. Place it in the refrigerator
 * Once a day massage the pork belly and flip it over. This is optional but I find it helps the cure penetrate better
 Cooking/Smoking the Pork Belly * I like to set my smoker to 175f and cook till the internal temp reaches 145f-155F * If after 3 hours, it still isn't there increase the temp to 200f (93.3c) and continue cooking till you get to 145f (62.7c). * Just try not to render out too much fat. 
 Finishing * Once finished, remove the bacon from the smoker and allow it to cool. Wrap in cling film and let it rest in the refrigerator overnight. this will develop the smoke flavor and allow the bacon to firm up a bit. #chefauthorized #brandondearden #bacon #baconrecipe #howtomake