Trim the pork belly of any dry meat and glands, and neaten the edges.

Combine the salt, sugar, and pink salt for the dry cure. Place the pork belly in a non-reactive baking dish or sheet tray covered in plastic, and cover with the mixture, pressing it into all the cracks and crevices. Do this until all sides are evenly and well coated.

Place the baking sheet in the refrigerator for 5 to 7 days, turning the pork belly over once a day to make sure it cures evenly, until the meat feels firm throughout. The thicker the belly, the longer it will take to become firm. The pork will release a lot of liquid as it cures, so it is important that the cure stay in contact with the meat the whole time.

Rinse the pork belly. Dry it thoroughly.

The belly is ready to use. If you want to smoke your bacon, preheat a grill or smoker to 200 degrees F and burn wood chips for at least 30 minutes, then add the bacon. If you have a stove top smoker then follow the directions that come with it. Hot smoke to an internal temperature of 150 degrees F.

Remove the skin now with a sharp knife while the fat is still warm. You can save the skin for cracklin’ bread. The bacon will keep up to two weeks in the refrigerator or you can cut it into manageable sizes, wrap it in plastic, and store it in the freezer for several months.