Homemade Bacon

1/4 C. kosher salt
1/4 C. brown sugar
1 T. black pepper
2 T. smoked paprika
1/2 t. cumin
1 t. #1 instacure
honey
5 lb. pork side

1. Mix dry ingredients together.
2. Drizzle honey over pork side and rub to coat.  Coat thoroughly with cure mix and wrap with saran wrap and place in a 2.5 gallon ziploc bag.  Refrigerate 6-7 days turning halfway through.
3. Remove bacon from refrigerator and rinse off excess cure.  Fry up a small piece to test for saltiness.  If too salty soak in cold water for an hour and re-test.  When desired taste is reached, pat slab dry and place on a wire rack uncovered in the refrigerator for 24 hours to dry.
4. Smoke at less than 165 degrees for 4 hours.  If having problems keeping temperature of smoker below 165, and the pork belly has a temp of 150 for over 90 minutes, remove it even if it has not been 4 hours.
5. When complete, wrap in foil or butcher paper and place in the refrigerator for 24 hours before slicing.