1 Pork Belly (mine was 6 Pounds (3Kg)
3 Tbsp (Msk) Kosher Salt
1 tsp (tsk) Nitrit-Salt
I smoke my Bacon in my Weber Smokey Mountain Water Smoker (WSM) with 8-10 chunks Hickory.
(Getting the best smoking wood from www.americanstuff.se)
Mix Kosher Salt and Nitrit Salt. Massage the Salt into the Meat side of the pork Belly.
Don't bother with the skin side. Leave the skin side on. Easier to remove when smoked.
Put Pork Belly in a plastic bag and store in the fridge for 2 weeks.
Turn Pork Belly once in a while during the 2 weeks.
Start up your Smoker for 250F (125c) and a 4 hour smoke.
Smoke the Pork Belly pieces with at least 4 Chunks Hickory.
After 20-30 minutes add more Chunks .
I smoke mine for 1 1/2 hour and use Chunks of Smoking Wood during all that time.
When finished smoking, wrap and place in the fridge for 24 hours for the smoke to spread through the meat.
Slice thinly and fry until crisp and Enjoy !!! Your own Home Made Bacon !!!