Basic Bacon

Ingredients:
Pork Bellies 2
Salt 8 oz.
Sugar 5 1/2 oz.
(TCM) Tinted Curing Mix 1.6 oz.
Directions:
1. Weigh pork bellies and adjust basic cure as necessary, using ratio of 8 oz. cure for every 10 lb. belly
2. Mix cure ingredients thoroughly
3. Rub mix over bellies. Cover all areas. Stack skin side down in plastic tub
4. Refrigerate 7-10 days to cure. Flip every other day.
5. Rinse with warm water. Soak in fresh water for 30 minutes. Blot. Hang on hooks and refrigerate for 18hrs.
6. Hot smoke at 185F to reach internal temp of 155F or about 3 1/2 hrs. Cool. Remove rind
7. Slice or cut immediately. Can be refrigerated for up to 2 weeks