Shopping for good quality bacon could be challenging, some may have too much fat and less meat, others are processed with all sort of ingredients you don’t want in your body. Unless it is outsourced from a reputable organic supplier or a farmer, why not make it at home? It requires little time. Just a few ingredients and equipment

Step 1: Curing
1. Trim some of the fat from your pork belly
2. Wash pork belly under cold water and pat dry
3. Rub maple syrup all over the pork belly both sides
4. In a bowl mix Spice rub and Sea salt and rub pork belly in both sides
5. Pack pork belly in zip lock bags and in a dish or tray and place it in the refrigerator for 5 days. Note: turn the pork belly over every day.

Step 2: Smoking
After 5 days: Take it out- Wash excess salt and spices. Pat dry. At this point if you want to add more rub it is perfectly fine.
Place ½ cup of woodchips in your smoker
Place your cured pork belly, cover, turn the heat to low until it reach a temperature of 150 degrees (about 3 hours).
Take it out, let it rest and cool. You are done!!!
Refrigerate it can last up to a week, Freezing it fine too.

Enjoy!