This is a great “wet cure” recipe for faux Mesquite smoked Bacon.<br /><br />The recipe uses Stubb’s Mesquite Liquid Smoke. It can be purchased here - <a href="https://amzn.to/3Zqkd4i" target="_blank" rel="nofollow">https://amzn.to/3Zqkd4i</a><br /><br />For 2.5lbs Pork Belly:<br /><br />1/2t Pink Curing Salt<br />1T Pepper<br />2T Sea Salt<br />2T Brown Sugar<br />1 T Stubbs Liquid Smoke<br />1.5 cups Water<br /><br />Mix<br />Place Pork Belly & Cure in sealed bag for 7 days.<br />-Rinse it under water<br />-Sprinkle more liquid smoke on it, wrap it up and place it in the freezer for a few hours… it will make slicing it easier.<br /><br />When ready to cook, take out and let it thaw partially, slice and fry.<br />Perfect Saltiness & Smokiness!<br /><br />I eventually bought a real meat slicer.<br />Here is the one I bought <br /><a href="https://amzn.to/3JbUesu" target="_blank" rel="nofollow">https://amzn.to/3JbUesu</a><br /><br />Here is the Cure I use<br /><a href="https://amzn.to/3ky4EZ3" target="_blank" rel="nofollow">https://amzn.to/3ky4EZ3</a><br />...<br /><a href="https://www.youtube.com/watch?v=RC--KEMFCys" target="_blank" rel="nofollow">https://www.youtube.com/watch?v=RC--KEMFCys</a>