Tried my had at bacon for the first time. Found a recipe on Food Network website for homemade bacon. I had a 3+ pound piece of belly that I cured 10 days in the following cure:
1/4 cup Kosher Salt
2 teaspspoons pink curing salt
1/4 cup brown sugar
1/4 cup honey
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds
This quantity was for 5lb of belly.
After the 10 day cure I rinsed the belly and patted it dry and then in the fridge to air dry for a day and a half. Put it in the gas smoker with apple wood chips for 21/2 hours at around 210 to 215 degrees.
It tasted a tad salty, but I was happy how it turned out. I think I have to be a bit more aware of the cure and cure time. probably a little less cure and 7 days instead of 10 for the cure time. I'm open for suggestions.