Choose pork belly or pork loin
Trim the meat if needed
Mix curing salt, regular salt, and sugar
Add optional spices or flavorings
Rub the curing mixture evenly over the meat
Place the meat in a sealed bag or container
Refrigerate for several days, turning daily
Rinse off the curing mixture
Pat the meat dry
Let it air-dry in the refrigerator until tacky
Smoke the meat at low temperature, if desired
Chill the bacon before slicing
Slice to the desired thickness
Cook before eating