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Homemade bacon is easy, but it requires space and time. The basic idea is to bury the belly in a combination of salt, sugar, and spices, and to leave it that way for four days or up to a week. After that, you rinse, let it dry out, and throw it in the smoker for as long as you want. This is the recipe that on the Judges' Award at the Brooklyn Bacon Takedown in Williamsburg.
