Smoked Bacon (from Pork Belly)

The preparation

5 steps, about 260 minutes start to finish.

1. 01

   Divide pork belly and apply two different cures: brown sugar cure on one half, kimchi cure on the other.

2. 02

   Cure the pork belly (duration not specified in transcript).

3. 03

   Rinse cured pork belly thoroughly.

4. 04

   Rest uncovered in refrigerator for 24 hours to form a pellicle (tacky surface).

5. 05

   Smoke at 200°F until internal temperature reaches 150°F.