Making your own bacon isn’t difficult but it is time consuming. First you have to find a place that will sell you raw, skinned pork belly or fresh side. If you do, it will most likely be cut into smaller pieces unless you buy it from a meat locker or foodservice supplier. Regardless, this recipe will cure 10 pounds of pork belly, no matter if its one large piece or several smaller ones.
You will need room in your refrigerator for this for seven to ten-days. You will also need a hardwood smoker of some sort with pecan chips, chunks or logs.