Rinse pork belly thoroughly with cold water and pat dry
In a baking dish, combine coconut sugar, salt, and black pepper
Liberally coat pork belly on all sides with the cure mixture
Wrap pork belly tightly with plastic wrap and place in the fridge on a flat surface to cure for approximately 7-10 days turning over every day. Bacon is fully cured when it is firm to the touch everywhere
After curing is completed, remove pork belly from plastic wrap and rinse thoroughly
Smoker method
If you plan to smoke your bacon, heat smoker and add wood chunks. Applewood is a great starting point
Smoke bacon for 60-90 minutes or until the internal temperature reads 150°F
Remove from smoker and allow to cool uncovered
Bacon can be stored in the fridge for up to a week but I don't think it will last that long!
Oven method
Preheat oven to 200°F
Rinse bacon thoroughly from the cure and pat dry with paper towels
Lightly baste all sides of bacon with liquid smoke
Place bacon on a sheet pan with a rack insert and roast in the oven for 2-2½ hours or until internal temperature reads 150°F. Cooking times will vary so it's most accurate to use a leave-in oven thermometer so as not to under or overcook the bacon
Remove from oven and allow to cool about 20 minutes
Enjoy
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/home-cured-bacon/