After having a go at curing and smoking bacon at home I will not buy bacon again.
Did some google research and found a cure mix and method that looked OK.
I bought a 1kg piece of $9/kg belly as the 'test' piece. Wet cured in a plastic ziplock bag for 5 days.
Cure consisted of salt, sugar, honey, paprika, cumin seeds, dried chilli flakes. Can use the sodium nitrite if you are worried about bacteria.
After rinsing and drying overnight, into the smoker for 2 hours or until the internal temperature is correct.
Cool, slice and eat...
Highly recommended.
You don't need a smoker, as a hooded BBQ or similar will do, provided you can keep the temperature low.
Woodchips or pellets on a tray will add the smoky flavours.
