BACON! Pancetta!

5 pound pork belly (I got this one at central market for 20 dollars but you can get really cheap ones at Asian stores)
4 garlic gloves smashed with knife
2 teaspoons pink salt(12 grams)
2 ounces kosher salt(50 grams)Dont use fine sea salt as its too salty in the finished product(trust me I have tried many times as I love sea salt)
2 Tablespoons brown sugar(26 grams)
2 tablespoons blk pepper(20 grams)ground or smashed with a hammer
2 Tablespoons juniper berries(10 grams)
4 bay leaves crumbles
1 teaspoon nutmeg(4 grams)
4 or 5 sprigs fresh thyme
Its better to weigh everything especially the pink salt(its ok in SMALL doses and vital to stop deadly bacteria)
you can make this with just salt or just salt and pepper. I do think using pink salt is important for beginners and does give extra precautions against deadly bacteria. But salt alone will make bacon. Just knoiw what you are doing and be very clean and keep it very cold etc. I have done all different type cures. They all work as long as there is salt!

Rub into meat lovingly and with lots of grateful intention to this beautiful animal who gave up its(probably his) life for our bacon.
put in 2 gallon ziplock(or use reusable plastic tub, not metal)
turn daily and rub through the bag in fridge for 5-7 days
remove from bag after a week and dry in fridge or cold cellar(I use an old wine fridge I got at goodwill for 20 bucks!! SCORE!!!) wrap it in cheesecloth before you hang or dry it. You can skip this step and go straight to smoking if you want bacon or not smoke it and you have pancetta
if you smoke it either do it indirect smoke on grill at about 200 degrees for 24 hours or so or do 2-3 hours in the oven at the lowest temp possible, probably 200
Slice eat enjoy! Say thank you to piggy again!