Homemade Streaky Bacon

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO, AIP FRIENDLY (option)

Dry curing your own bacon is extraordinarily easy, wonderfully yummy, and leaves you feeling proud as punch! 
When we cut out the junk from our diets I thought that bacon was forever gone, along with lollies, soft drink and take-away pizza. 
Since then I discovered that some folks were curing their own bacon at home.  I initially dismissed it because…who MAKES bacon?!  Buutttt curiosity got to me… I gave it a whirl, and we have had bacon ever since!
This is my version… and I think it’s the best bacon I have ever eaten!  Yes, yes, very modest of me!

Recipe
1.5kg pork belly
2.5 tbsp salt
2 tsp cracked black pepper (replace with 1 ½ tsp mace for AIP friendly)
1 ½ tsp thyme
¼ tsp cinnamon
3 tbsp honey (you can use maple syrup if you wish, but I love the flavour that the honey lends to this bacon)

Method
Rinse your pork belly and pat it dry before popping it in a large dish.
Mix the remaining ingredients together in a small bowl and rub all over your pork.  Be sure to massage it into every nook and cranny.
Place your massaged pork belly into a large zip-lock bag along with any of your remaining marinating liquid.
Now pop the bag into your fridge for 6-7 days with a heavy weight on top (I use a small cast iron frying pan or a plastic container full of cans).
Flip the pork every day and place the weight back on top.
Fluid will build up in the bag, fret not, this is supposed to happen.
On day 6 or 7 take the pork belly out of the bag, rinse it well and pat dry.
Chuck out all the fluid in the bag.
Now place the pork belly in a baking dish and bake for 2.5 hours on 90C.
Remove from the oven and allow it to cool.
Slice off the skin and use for dog treats!
Slice off the fat and reserve it for sausages!
Now slice up your bacon and use as you please! 
It will store for up to 2 weeks in the fridge or for up to 6 months in the freezer.