• 3 pounds pork belly, skin removed
• 4 cloves garlic, crushed
• 3 tbsp. coarse sea salt
• 2 tbsp. brown sugar or maple syrup
• 1 tbsp. dried rosemary
• 1 tbsp. whole black peppercorns

Rinse pork belly under water and pat dry.

Combine ingredients in a bowl and rub over pork belly. Seal in freezer bag and place in fridge for 5-7 days, rotating often. Discard liquid as it cures.

After curing period, remove bacon and rinse. Place on a rack and refrigerate uncovered for 12 hours to air dry.

Preheat oven to 200. Set bacon, still on rack, on rimmed baking sheet for 1.5-2 hours, or until internal temp reaches 150.

Cool bacon in fridge for 6 hours before slicing. Divide slices and freeze.