Finishing your own bacon is something anyone can do. The cures are limited by your imagination and really take little time to prepare. Smoking is a bit time consuming but you can do it even if you don't have a smoker. I've talked to people who oven cured their's and while I think a long, low smoke is by far the better option I'd do the oven if it was all I had. I'm by no means a bacon makin expert (bacon eating maybe) and there are other ways to do it (including some that don't use curing salt) but this is how we do it and the results have been superior to anything I've ever gotten from the store. There's two kinds of curing salt you can use. Morton's Tenderquick, which you can probably find at any grocery store, and pink salt which is sometimes called Prauge Powder. I've never seen it except online so I've never used it. MTQ is cheap and a little goes a LONG way so stock up. I have an Excel file that has a calculator to take the pounds of bacon and give you how much salt, sugar, and chosen cure you'll need as your base, but I can't seem to attach it. Just PM me if you want it. Anyhoo, the basic formula is: 1 pound bacon 0.75 TBS Salt 0.75 TBS Sugar 1.4 grams of pink salt OR 1.5 teaspoons MTQ Right now my hands down favorite is a Maple Bourbon cure and that's one of the ones I did this morning. The recipe varies according to how much you're making, but you'll need kosher salt, curing salt, maple or dark brown sugar, maple syrup, and of course your pork belly. This one here weighs 2.5 pounds. My recipe today is Maple Bourbon Bacon 2.5 # pork belly 1 ounce kosher salt 3.75 tsp MTQ 1/8 cup (2 tbsp) maple sugar or packed dark brown sugar (I used light brown since I needed to use it up) 1/8 cup (2 tbsp) maple syrup Bourbon Before you start, pull on a pair of plastic gloves if you have them. The salt in this will find scratches you didn't know you had on your hands if you don't. Combine the salt, pink salt/MTQ and sugar in a bowl and mix well. Rub this mixture over the entire surface of the belly. Place skin side down into a container that will fit in your fridge. Two gallon ziplocks are nice if you have them. The salt will make the pork release water creating a brine. Pour in the maple syrup and make sure it's distributed on all sides of the belly and rub it until it's well coated. Now refrigerate, turning the belly and redistributing the cure every day for 7 days. Today's batches will be ready to smoke next Saturday, at which point I'll break out the bourbon. The second batch I made which I didn't bother to photo was: Molasses Black Pepper 2.5# pork belly 1/2 cup brown sugar 2 tbsp blackstrap molasses 2 tbsp kosher salt 3.2 tsp MTQ 1 tbsp freshly ground black pepper Same directions as with the maple bourbon.