Home dry cured and cold smoked bacon help!

[Griff Boy]

Hi all,

I’ve got myself a full loin of pork, and a skin removed pork belly from my local butcher and I’m wanting to try to make home made dry cured, and cold smoked bacon. Has anyone got a good, fail safe and easy to follow recipe / instruction advice?

But here’s the big issue... I’m in Spain, and I can not for love nor money find anyone that sells Prague powder! So im looking at a nítrate free technique.

I also have a Weber kettle and a cold smoke generator kit that I can use to smoke it after the cure.

Any help or advice would be much appreciated!

GB