I am taking my first step at home smoked bacon. A 10.78 pound pork belly is in the fridge, curing. In the fridge Wednesday evening, on the smoker Sunday afternoon. I cut the belly in half and trimmed off a good amount of the rind and fat.
The cure is 1/2 cup brown sugar, 1/2 cup kosher salt and a few turns on the pepper grinder. I mixed this by hand, covered the pork belly generously, put it into a storage zip bag and it's in the fridge.
The amount of fat I had left from trimming was a lot, so I am rendering it on the stove top in a sauce pan. About 1/4 cup of water went over the fat after putting it in the pan. It is on low heat. I'll let you all know how it comes out.
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