Adapted from American Charcuterie
2 Tbsp. Brown Sugar
2 Tbsp. Black Peppercorns, cracked
1 1/2 Tbsp. Juniper Berries, crushed
3 Bay Leaves, crumbled
1/2 Tsp. Thyme Leaves
3 Cloves, crushed
1 lb. Sea Salt
5 lbs. Pork Belly, skin on
Blend first seven ingredients together. Place 1/3 of the salt mixture in the bottom of a non-reactive container with a lid. Lay pork belly, skin side up, on top of salt blend. Rub remaining blend into and over the top and sides of pork belly. Sprinkle any remaining salt on top of belly. Cover with lid and refrigerate for six days, turning and rubbing belly with the rendered brine at least once a day.
After six days, remove bacon from brine and rinse well under fresh water. If instead you allow to cure for another six days you will end up with salt pork. Once salt has been washed off, bacon will keep for 10-14 days in refrigerator or may be frozen. Bacon may be sliced as is and fried, or may be soaked in fresh water for up to 2 hours to remove excess salt and then may be fried or braised. If bacon is soaked to remove salt, it should keep for up to 5 days in the refrigerator.