The bacon trials have begun.
Spice rub made up of maple sugar, Kosher salt, peppercorns, thyme, bay leaf and pink salt.
I learned very early on you must have a fine tip and a very sharp knife for skinning the pork belly. This is not hard, but patience is a virtue.
Leftovers (skin).
I don't have a big enough pan to fit the whole pork belly, so I split it between two. Now, we wait. It'll sit in the fridge for the next 7-10 days and cure; I'll flip them every other day.
Mmmmm, bacon.