Coarsely grind <quantity>20<unit>g</unit></quantity> of black peppercorns in a spice grinder. Transfer to a bowl

Coarsely grind <quantity>10<unit>g</unit></quantity> of juniper berries and add them to the bowl

Coarsely grind <quantity>2</quantity> bay leaves and <quantity>¼<unit>bunch</unit></quantity> of thyme. Add to the bowl

Add <quantity>14<unit>g</unit></quantity> of instacure #1 to the bowl

Add <quantity>55<unit>g</unit></quantity> of brown sugar

Add <quantity>110<unit>g</unit></quantity> of salt. Mix to combine

Transfer half of the curing mixture to a plate and spread it out evenly

Place <quantity>1<unit>kg</unit></quantity> of boneless pork belly on the curing mixture. Add the other half of the curing mixture on top. Rub it on all sides

Wrap the curing pork belly in multiple layers of cling film

Store in the refrigerator for 10d, flipping over each day, until cured

Gently rinse off the curing mix under cold water

Pat the cured bacon dry

Transfer the cured bacon to a steaming basket

Place a handful of hickory smoking chips into a wok or heavy-bottom pan over high heat. Use a torch to light the wood chips. Once they ignite, extinguish the flame using a lid

Remove the lid and place the steaming basket in the smoking pan. Reduce the heat to low and leave for 1h until smoked

Remove the steaming basket and clean the pan. Fill it with water and bring to a boil over low heat

Steam the pork belly until the internal temperature reaches <temperature>65<unit>°C</unit></temperature>

Remove the pork belly from the basket

Cut it into thin slices. The juniper smoked bacon is ready

Enjoy this smokey and salty treat!