Love making homemade bacon. I have done it about four times, and I think it is better every time. I have now taken to leaving some small chunks and vacuum sealing to later cube and throw into beans, soups, etc. It is really amazing. I actually use Morton's Tenderquick rather than pink salt - though I do understand the difference and appreciate pink salt.
I got my basic recipe here - LINK
I can get pork belly here in Houston pretty cheaply at most Asian markets.
My first few were too salty, so I soaked longer the next time. It is hard to cold smoke in Houston, so I have not tried that angle.
This post was edited on 2/19 at 6:05 pm