Bacon!

Do you like bacon, applewood bacon?  What about eating the best BLT of your life?  That was my ultimate goal for making my own

Applewood Bacon

Ingredients:

3 lbs skin on or skin off Pork Belly

3 tablespoons Sea Salt1/3 cup Brown Sugar2 tablespoons Black Pepper1 teaspoon pink curing salt(aka Prague Powder #1)
Process:Mix the dry ingredients and rub on all sides of the pork belly.  Place the seasoned pork belly in a gallon size zip top bag.  
Put your packet of pork on a cookie sheet in your refrigerator.  Leave in your refrigerator for 7-10 days.  Flip the packet over each night.
Remove the pork belly when it has stiffened.  Rinse well under cold water.  Put the pork belly on a rack in a cookie sheet.  Allow to dry and form a pellicle in your refrigerator over night.  The pellicle will help the smoke to “stick” to your pork.
Using a pellet grill, offset smoker, kettle grill, whatever you have to smoke meat with  begin heating the smoker with applewood pellets, or applewood chunks and hardwood charcoal. 
Put a temperature probe in your smoker and pork belly.  If your smoker has a built in accurate temperature gauge use that.  
Your smoker temperature should be around 220-225 Farenheight.  The pork belly needs to be smoked to 150-155 Farenheight.  

Remove your pork belly from your smoker, put it on a rack in a cookie sheet.  When it has cooked, use a boning knife to remove the skin if your pork belly was skin on.   Refrigerate over night. 

Using a slicer or a good sharp knife slice your pork belly to your preferrred thickness.  

When you are ready to cook, place slices on a rack in a cookie sheet in a cold oven. Turn your oven on and set the temperature at 350 Farenheight.  This temperature will slowly render the fat, cooking in the oven will also cook the slices flat.  

This will be your favorite bacon, no turning back to grocery store bacon.

Enjoy!