The local Mexican meat mark carries pork bellies so Ben and I decided to try bacon, based on the recipe from Ruhlman's book (where the pork loin confit came from.)
2 5 pound pieces of pork belly, squared off*
1/2 cup of Ruhlman's basic cure (8 oz kosher salt, 6.5 ounces dextrose, 1.5 ounces Instant Cure #1)

Mix 1/4 cup of dry cure with 1/2 cup of brown sugar and mix well. Coat one pork belly on all side, put into a seal-able vacuum bag, add any remaining cure, vacuum seal and shake well. Repeat with the other 1/4 cup of cure and add 1 tbsp crushed black pepper, 4 crushed bay leaves, and 5 minced cloves of garlic.  After both are sealed, put in the refrigerator for 7-9 days, flipping 1-2 a day to move the liquid around. When done, the meat should be firm to pressure...we
ll see.

* you get all sorts of skin, fat, and meat doing this. We add it to the bag of scraps in the freezer.