Applewood Smoked Bacon
Combine salts, sugars, bay leaves, anise, pepper, thyme, allspice, and chili flakes.
Dry pork and rub evenly with curing mixture. Shake off excess. Place pork in a large enough bag that can be tied closed. Cure in refrigerator for a minimum of 72 hours. Remove pork from bag and rinse. Dry and air cure in refrigerator for at least one day. Preheat an oven to 200ºF. Place pork on a rack that allows the smoke to penetrate from all sides. Lightly soak wood chips in water. Place wood chips in a large pan over high heat until chips begin to smoke heavily. Place pan in oven under pork. Repeat process with fresh chips to ensure chips continue to produce smoke. Cook until belly reaches an internal temperature of 145°F. Remove and chill overnight.