Curing Salt - 1lb. $3.50 at Butcher and Packer online
I have been following a similar procedure for over a year and can tell everyone that the results will be better than ANY bacon you can buy in a supermarket. Processed bacon includes a ton of salt water which why it shrinks drastically when cooked as well as artificial colors, preservatives, etc. Your kitchen/apartment will smell a bit smoky for 24 hours (possibly less if you immediately clean your equipment, discard the ashes outside, etc.) but that’s the reward for pounds of fresh bacon that you made yourself. Pork belly is usually $3.99 to $4.99 a pound (used to be much cheaper before we foodies came along and food trucks started roaming the streets), kosher salt can be purchased for $2.99 for 3 lbs. (even at whole foods) and the rest of the ingredients you either own or can order online (see above) and have sent to your home within days for little cost – and the average person will probably have enough to make more bacon than they can eat. I have 23lbs of pork belly curing right now with five custom recipes – you can’t buy that in a store!