I found a recipe for honey cured bacon from another site. I found that the sugar content was way to high to cook. the sugars would caramelize before it would finish cooking. also the salt was a little lacking. My question is how would you change this recipe to inprove it? pork belly bacon Per each 5-pounds of pork belly use 1 level tsp of cure #1 Per each pound of belly use; 75 TBS kosher salt (I used course ground that may be a cause) .75 TBS granulated sugar 2-cups honey for a 10-13 lbs pork belly mix the cure, salt, & sugar together, spread evenly on all sides of the pork belly, then smear a few cups of honey all over it, (yes, it is a friggin mess) roll the belly up to conserve space, wrap tightly in plastic, hide it in the lower depths of your fridge for 5-7 days, when the wait time is done, rinse the messy slab of belly in cold running water, hang it to dry at room temperature until the outer surface feels tacky. Smoke at temps of less than 100 degrees for 16-24 or until the desired color is met, remove, hang to let cool, refrigerate for at least 5 hours, slice, enjoy.