In a small bowl, combine salt and sugar.

Spread honey evenly over pork belly, then coat with mustard.

Spread the salt and sugar mixture generously over the mustard.

Place into a resealable plastic bag and refrigerate for 3 days.

After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.

Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.

Cold smoke for 4 to 6 hours. Use Apple Bisquettes

Chill the meat in the freezer for one hour to stiffen, for easy slicing into strips of bacon.

Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.

Suggested Cooking Method:

Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.

Turn the oven to 400° F. and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.

Remove from rack and drain on paper towels. Enjoy!

Recipe courtesy of Alton Brown-Food Network