After a number of attempts that resulted in FAR too salty bacon at home I have finally hit on a recipe that works. Starting with my California dry rub and adding a curing salt mix ( see below) I dredged a small piece of pork belly in the curing salt, shook off the extra then covered the meat with the dry run and put it in a one-gallon freezer bag in the fridge. I turned it over daily. By Sunday (day 7) it was set to be smoked.
After first rinsing it in cold water I let it soak for an hour in cold water to get out some of the excess salt.
I then hot smoked it on my kettle grill very slowly over mesquite charcoal and wet hickory chips. At about the 3/4 point of being done (you want to get to 150º) I dredged the meat in a mix of garlic, brown sugar and sumac, then put it back on the grill and covered it. The sugar caramelized nicely, but sure to watch it so it doesn't burn. When it reaches 150º internally pull it off an pop it int the fridge. Once it's cool, slice and fry as usual.
Basic dry cure
1 pound kosher salt
13 oz dextrose
3 oz pink salt (insta Cure #1)
Makes lots and can be stored in a ziploc bag in a dry place.
