Ingredients

1 cup salt
1 cup sugar
2 ounces honey
3 tablespoons mustard powder
1 pound pork belly

Directions

In a small bowl, combine salt and sugar.
Spread honey evenly over pork belly, then coat with mustard. Spread the salt and sugar
mixture generously over the mustard. Place into a re-sealable plastic bag and refrigerate
for 3 days.

After three days have passed, remove the pork from the brine, rinse the belly, and pat dry
with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour

to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6
hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of
bacon. Slice what you need and keep the remainder in a freezer safe bag in the
refrigerator or freezer.

Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy
you like your bacon. Remove from rack and drain on paper towels. Enjoy.