In a medium bowl, combine kosher salt, brown sugar, pink curing salt, freshly ground black pepper, crushed juniper berries, minced garlic, crumbled bay leaves, and smoked paprika (if using). Mix thoroughly so the salt and sugar are evenly distributed.

Apply cure

Pat the pork belly dry with paper towels. Rub the cure mix evenly over all sides of the pork belly, massaging it into the meat so every surface has an even coating.

Bag and weigh

Place the cured pork belly in a heavy-duty resealable plastic bag or vacuum bag and press out excess air. Place the bagged belly on a rimmed tray and weigh it down with a second tray or a few heavy cans to encourage even cure contact.

Refrigerate

Refrigerate for 5 to 7 days. Every 24 hours, flip the bag and massage the belly to redistribute cure and any juices. The pork is ready when it feels firm to the touch and has an evenly colored appearance.

Rinse, Dry & Optional Smoke

Rinse

Remove the pork belly from the bag and discard the curing liquid. Rinse the belly thoroughly under cold running water to remove excess cure and sugar until the water runs clear.

Dry and rest

Pat the belly very dry with paper towels. Place on a wire rack set over a tray and refrigerate, uncovered, for 12 to 24 hours to form a tacky pellicle on the surface—this helps smoke adhere if you plan to smoke.

Optional smoking

If you have a smoker, preheat to 175-200°F (80-95°C). Smoke the belly indirectly with mild wood (apple, maple, or hickory) until the internal temperature reaches 150°F (65°C), about 2 to 4 hours depending on thickness and smoker. Monitor temperature with a probe.

Cooking & Finishing

Bake (if not smoked) or finish after smoking

If you did not smoke, preheat oven to 200°F (95°C). Place the cured, rinsed, and dried belly on a wire rack over a rimmed baking sheet and bake until internal temperature reaches 150°F (65°C), about 2 to 3 hours depending on thickness.

Chill before slicing

Remove the cooked/smoked belly from heat and let cool to room temperature on the rack. Wrap tightly in plastic and refrigerate until thoroughly chilled, at least 6 hours or overnight. Chilling firms the fat and makes thin slicing possible.

Slice and cook to serve

Slice the chilled belly into bacon slices of desired thickness (1/16"–1/8" for classic bacon). To serve, pan-fry slices over medium heat (add 1 tsp neutral oil if pan is nonstick) for 2–4 minutes per side until browned and crisp to your liking. Alternatively, bake slices on a rack at 400°F (200°C) for 10–15 minutes, turning once, until crisp.

Optional maple glaze

During the last minute of pan-frying or in the last 2 minutes of baking, brush both sides lightly with 1–2 tbsp maple syrup and let caramelize briefly. Watch carefully to avoid burning.