About 4 pounds (1,584 grams) fresh porkbelly, the thicker, the tastier, skin on • brown sugar • Himalayan coarse seasalt (shall not exceed 1.75% of dry meat weight) • butchers salt #1 (shall not exceed 0.25% of dry meat weight) • black pepper per pound of bacon • (optional: Tsp each red paprika powder, garlic, coriander) • Mesquite charcoal and soaked oak wood for smoker