So much bacon is shit, some of it is wonderful. Nothing beats high quality bacon as an addition to a dish. It’s easy to find good quality bacon around Melbourne, but as a man of leisure like myself, try making it yourself. You’ll need 1 pork belly 1.5-2kg 1 kg of coarse salt 750g brown sugar 3 tbsp kampot pepper(fancy right?) 2 tbsp all spice 1. Mix all of the dry ingredients. 2. Rub the pork belly down with the dry rub and place into a container. Using something like a small bowl, place the pork belly on it so the liquid drains away. 3. Place in the fridge for about 6 days. 4. Wash and pat dry. Place onto a plate uncovered overnight in the fridge. 5. I use a webber and some soaked hickory chips. Light them using a heat bead for a little extra heat. 6. Place the pork skin side down as far from the heat source as possible. 7. Smoke for 3-4 hours on the lowest smoke level you can achieve. 8. Remove and place in the fridge to firm up. 9. Slice like a mofo, keep any ugly off cuts for casseroles etc.