Slice the pork belly into 4 slabs about 4-5 inches wide.

Mix your dry ingredients together.

Equally divide the dry ingredients into 2 freezer bags that are 1 gallon in size.

Place the pork into the 2 bags and seal.

Shake and manipulate the pork until the dry ingredients are cover the pork exterior.

Place the pork flat on a cookie sheet and place in the refrigerator.

Turn the pork 1 time per day for a total of 5 days.

On the 5th day, remove from bags.

Rinse and pat dry the pork.

Place on a wire rack, uncovered, in the refrigerator to dry for 24 hours.

After 24 hours, replace from refrigerator and allow to come to room temperature for about an hour.

Soak desired amount of hickory chips in water.

Preheat Weber grill, smoker, or pellet grill to 225 degrees.

Place pork on indiret heat and cook for approximately 30 minutes until the internal temperature is 150 degrees.

Cool.

Wrap and seal bacon for storage in refrigerator or freezer.

Bacon can now be cooked (fried, baked, broiled) however you would usually cook bacon.

Enjoy!