Mix the pack of bacon brine with 13 g of nitrite and 1.38 l (5 ½ cups) water, making sure that all the spices have been dissolved.

Pour half of the mixture into a brine injector and inject into the pork every 2 inches. Make sure to point the tip upward when retracting the syringe to avoid creating pockets of liquid in the meat.

Put the pork and the rest of the mixture into a resealable bag or a hermetically sealed container. Refrigerate for 72 hours, turning the pork over from time to time.

Preheat the barbecue to 140 °C (250 °F). Cook the pork using indirect heat, covered, for about 2 hours, until it reaches an internal temperature of 60 °C (145 °F).

Let the pork cool for about 30 minutes, then slice to desired thickness. Portion the slices into bags (as needed) and store in the freezer in a hermetically sealed container. When you’re ready to eat some, defrost the amount you need in the fridge, and cook the bacon on the stovetop or in the oven, as you would with commercial bacon.