I got over 6 pounds of frozen pork belly at La Morenita. Paid around $20.
I couldn't find curing salt. I checked out Albertson's and Whole Foods, maybe Calandro's too. I ended up going to Cabela's and getting this bacon cure mix which was salt, sugar and sodium nitrate. I don't know how well it worked, because I had the belly in the fridge for 2 weeks and it didn't cure like in the photos I saw of other homemade bacon. The meat looked pink and fresh, it was firm and didn't have that Silly Putty consistency that it was supposed to get.
I smoked the pork belly at around 225 for 2 1/2 or 3 hours. (I polished off a 6 pack of Canebrake while I was doing this, so time gets a little fuzzy)
I ended up slicing the pork belly the next day. Some of it went into a pot of chili and the rest we cooked it for a Spanish Town Mardi Gras party. So it was all gone a day later.
It turned out pretty good, maybe a little too salty. I'll probably do it again, but I'll order curing salt from Amazon.
This post was edited on 2/14 at 1:12 pm