How to Make Homemade Beef Bacon
Recipe for 5lb Beef Belly

Dark Brown Sugar 453g
Kosher Salt 226g
Curing Salt #1 6g
Cloves, ground 2g
Allspice, ground 2g
Nutmeg, ground 2g
Black Pepper, ground 12g

Rub the spice blend into the beef belly. Place the belly into a vaccum bag, or large container (covered).
Store in a refrigerator for 710 days (depending on the thickness). Flip the meat daily to ensure even brining. If using the vaccum seal method, message daily to help the spices melt and penetrate.
After curing 710 days, remove the belly from the bag or container and rinse well under cool water to remove all excess spices.
Place the belly, on a wire rack and pan, bak into the refrigerator for a minimum of 4 hours, preferably 24 hours.
Smoke over very low heat for 33 1/2 hours, bringing the belly to an internal temp of 150F.
Once smoked, place the bacon back into the fridge overnight. This will allow the meat to become firm and more easily sliceable.