Bacon Deb

PER KG OF PORK:
(EXAMPLE - for a 4 kg piece you would multiply everything by 4)
20g kosher salt
2.4 g fs cure
.5 g sodium erythrobate
10g brown or maple sugar

OPTIONAL ADDITIONS:
cracked black peppercorn
bay leaves, sliced
minced fresh thyme OR dry
garlic smashed and left in skin
sprigs of rosemary OR dry
celery juice powder

Smoker is necessary.

Here goes. First go to a store called CTR refrigeration/high calibre at 10456 170 st and buy a package each of sodium erythrobate and FS cure. While you're there get yourself 3 or 4 bacon hooks.
Or if you are in Edmonton, ask Geri, she has enough to last till 2525 (if man is still alive)

Now head to sandy view or another meat market and get a full piece of side pork (no rind) OR Costco.
Usually weigh about 4kg and cost $40-$50.

You will need a digital scale to weigh the ingredients for the rub. The is ratio per kg so multiply it according to how much your side pork weighs.

Next cut your piece of pork into about 3 pieces. Weigh the total of your rub and divide it into 3 containers. Rub the contents of each container into each piece of side pork. I vacuum seal each piece after this but you can put them in a ziploc container or bag. Refrigerate, flipping over every couple days. The rule is one week for every inch thick of the thickest piece of pork. Varies a week to 10 days usually. After the time is done take it out and rinse in cool water. Dry it on a towel then leave on a rack with a fan or something or if you have a fancy smoker with a fan you can use that. Meat must be dry to accept the smoke. (I hang it in the house & turn on a little fan for an hour or so.)
Now using the hooks hang it in your smoker and smoke using mild chips like maple or apple. 3 hours or until it has a nice golden color. Remove from smoker and lay it uncovered in your fridge for about 4 or 5 days.  This is important to dry it out so you can slice it. That's it.

So worth the trouble though.

NOTES
The internal temperature should reach 150 degrees F. (Insert an instant-read thermometer probe through the side of the bacon at one end.)