Bacon

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• 3-5 lb slab pork belly with skin
• About 1/4 cup dry cure

For sweeter bacon, add 1/2 cup maple syrup or brown sugar/

For more savory bacon, five cloves of smashed garlic, rosemary, black pepper.

Notes

Made my first batch in mid-February 2012 and served it on February 25, 2012. Delicious! Next time, will try smoking it rather than roasting it.