If you are fortunate to own a smoker or a outdoor grill you can easily make your own bacon. All you need is some pork belly some curing salt, kosher salt, sugar and some spices and a week. After a week long cure we smoke to perfection and we have a bacon that will beat almost any store bought product. All we need to do is to slice and cook. I had a friend that won a local "Iron Chef" competition making chicken fried bacon. I used the recipe from my well used version of "Charcuterie" by Michael Ruhlman and Brian Polcyn changing it slightly to my own taste.
5 pounds pork belly
2 oz. dry cure mix
2 Tbsp. peppercorns
2 Tbsp. maple flakes
3 bay leaves
2 tsp. thyme
Dry Cure Mix
10 tsp. pink curing salt (instacure #1)
1 pound kosher salt
1/2 cup sugar
1. Mix the dry cure ingredients and store in a glass jar. Grind the peppercorns, maple flakes, bay leaves and thyme to the same size as the kosher salt. Mix in 2 oz. of the dry cure mix.
2. Trim the pork belly removing any silver skin and visible fat. Rub the cure mixture evenly over the pork belly and seal in a zip-lock bag. Cure in the refrigerator for seven days turning the bag each day.
3. Rinse the pork belly and dry with paper towels. Smoke until the internal temperature reaches 150 degrees and let cool. Slice to desired thickness and fry or bake until desired crispness. If you don't have a smoker just cook in a 250 oven until the internal temperature reaches 150 degrees.