Curing Bacon at Home

For a 2 kg pork belly, mix 50 g salt, 25 g brown sugar, 5 g pink curing salt (Prague Powder #1), and black pepper. Weigh the cure carefully; the curing salt protects against botulism and measuring by eye isn't safe. Rub it all over the belly, seal it in a large bag and refrigerate it seven days, turning it daily. Rinse it, pat it dry and leave it uncovered on a rack in the fridge overnight. Then smoke it or bake it at 90°C until it reaches 65°C inside. Slice it cold.