We had a 3 pound piece of belly leftover from the pork belly with mustard greens we did the other day in the pressure cooker. I’ve done homemade bacon before but this time I wanted to try it with the pink salt cure. This one sat in the fridge with a cure of brown sugar, kosher salt, and a little pink salt. We applied the cure as a dry rub, bagged it it plastic and let it go for a week, turned over daily. Here it is after the week was up, rinsed and air drying. Overnight drying is best but 4 hours will do.After the slab dried it was rubbed with maple sugar and coarse black pepper and placed into the smoker at 175 degrees for a few hours. It still hadn’t reached an internal temp of 150 but I didn’t want it too smoky so it was finished in the oven indoors. It was cooled to room temp, bagged in plastic, and put back into the fridge for another overnighter.It wants to be chilled for easier slicing. One of the benefits of home curing is that you can slice it as thick as you want it. I’m a little disappointed in what Kroger sells as “thick sliced”.The maple sugar in the finish turns a nice crusty caramel color when frying. I have one more half slab of pork belly in the freezer, I’m tempted to pull it and start more bacon.