I have a couple pounds of pork belly curing in the fridge based on this recipe. (I omitted the rosemary, bay leaf, and garlic and replaced the honey with 2 Tbsp. erythritol.) 1 week to homemade bacon 🙂 (The recipe doesn’t call for liquid smoke, but I do have some so if I miss the smoke flavour I can add some to a future batch.)

I’m only following this recipe very loosely (leaving the skin on, using garlic and ginger powders instead of fresh, marinating overnight), but I think it will turn out well anyway.