Lightly toast the spices in a pan on medium heat until aromatic-a minute or two. Combine the ingredients for the cure and mix well, taking a moment to enjoy the aroma of spices as you do.
Put the beef belly or brisket into a large container. Wearing gloves, massage the meat with the cure for 5 minutes, rubbing it into all the nooks and crannies. This will seem like a lot of cure, but it's washed off before smoking.
Put the beef into a large vacuum bag, along with all remaining cure, and vacuum seal. Refrigerate for 10 days, massaging the meat in the bag to help create a thick brine slurry.
Soak and Dry the Beef
Remove the meat from the bag and soak in lukewarm water for 5 minutes, rubbing with your hands to remove any salt and sugar from all sides.
Pat the meat dry, then refrigerate overnight.
Smoking
Smoke the beef bacon at 225 (107 C) for 3 hours, or until a thermometer reaches 150 F (65C). Remove from the smoker and cool, then chill completely before slicing.
Storing
For storing, cut thick, ½ inch slices of beef bacon and lay them on pieces of parchment, vacuum seal and freeze.
Video
Notes
Sweetener
Adding a proportion of molasses or maple syrup adds a good flavor and helps distribute the cure evenly. It can be substituted for all or part of the sugar by weight.
Massaging the meat
Taking the meat out of the fridge for 20 minutes before you massage it in the bag will help speed the process of creating the brine.