I conceived the idea that since we were hosting Christmas this year that I would cure my own bacon for our Christmas breakfast. I was very easily able to purchase a beautiful slab of pork belly at the market, about 4 kilos worth, with the ribs still attached.
I then removed the ribs and used them in a Japanese curry, which was amazing. I added the salt, sugar, and curing salt to the belly. I put it all in a bag and kept it in the refrigerator. I turned it every day for a week until it was firm. Then I roasted on low until it reached 150° F.
I sliced off the skin and let it cool, then I carefully wrapped it up and put it in the refrigerator to firm up for slicing. A week later, I took the belly to my Italian meat and cheese purveyor at the market and had him slice it on his deli slicer.