2 kg - Whole Pork Belly (boneless and skinless)
960g - Sea Salt
480g - Wild Madagascan Sugar (Use Demerara Instead)
60g - Pink Curing Salt no. 1
60g - Crushed Black Pepper
5g - Chili Flakes
20g - Yellow Mustard Seed
15 - Cloves Garlic
Oak Wood Chips for smoking

Mix all the ingredients apart from the pork and the oak wood. Now massage the mixture into the pork. Place on a cooling rack sitting on a tray then cover and refrigerate for 6 days. flip the pork every day and baste with the liquid that has come off. On the 6th day press the middle of the pork and if its firm then its ready. if not allow 2 more days.

Once the pork has finished curing rise off the cure and pat dry with a clean tea towel. Place onto the drying rack. In a metal tray with wood chips place the tray on the stove and turn the gas up high. once the chips begin to smoke, use a blow torch to ignite them. place the pork into the burning tray and quickly cover the whole tray with tin foil. Immediately take off the heat and allow to cool for a few hours before opening.

the bacon is now ready to slice and cook.