Instructions

1. 1
   In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.
2. 2
   Transfer cider mixture to a very large container, and add iced water.
3. 3
   Once ice has melted and brine is cool enough, submerge the pork belly in the brine.
4. 4
   Refrigerate for 3 days.
5. 5
   Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.
6. 6
   Place dry applewood chunks in the firebox of a cold smoker.
7. 7
   Insert pork belly and smoke for 3–4 hours.
8. 8
   Remove from smoker and place in the freezer for up to 2 hours.
9. 9
   Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks.