My girlfriend surprised me with a tender-belly bacon kit for valentines day. The kit came with a 4lb pork belly along with the cure/rub mixture. If you guys haven't tried making your own home-made bacon yet I highly encourage you to do so. I don't care that it takes a week to sit in the dry rub, I'm never buying store-bought crap ever again!
Here's the pork belly, thawed and dried and ready for the cure:
Cure is on:
One week later I've taken it out of the fridge after flipping it multiple times throughout the week to distribute the cure evenly. I smoked the bacon at about 225 for roughly 3.5 hours until internal temps reached 150.