Ingredients
1 cup salt
1 cup sugar
2 ounces honey
3 tablespoons mustard powder
1 pound pork belly

Directions
In a small bowl, combine salt and sugar. Spread honey evenly over pork
belly, then coat with mustard. Spread the salt and sugar mixture generously over the mustard. Place
into a re-sealable plastic bag and refrigerate for 3 days.

After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with
paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a
pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the
meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need