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Cut the lemon in half, from tip to tip. This makes a more flexible lemon peel, easier to squeeze. If you have a hinge-style hand juicer cut them crosswise instead for a better fit. The mesh will catch the lemon seeds and pulp, letting the juice drain through. An all-purpose juicer will put a great deal of bitter pith in your juice, and its metal blades may corrode over time. Buy a specialized citrus juicer for better results. If using an all-purpose juicer, peel the lemon first or wash it thoroughly to remove trace pesticides. Many experts agree that hand-squeezed juice tastes better, possibly because an electric machine scrapes away too much pith, or fails to break out flavorful oils from the peel.

summary: Cut the lemon lengthwise. Place a mesh strainer over a bowl. Buy an electric citrus juicer for large quantities.

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Procuring the pork belly can be the hardest part of the entire homemade-bacon process since most grocery stores don't carry it. Try a local butcher or a restaurant supplier in your area to find the pork belly. Local butchers tend to have better quality pork bellies available than a restaurant supplier. Also, a restaurant supplier may only sell in bulk quantities much larger than what you need. Once you get the pork belly home from the butcher, rinse it thoroughly to remove any blood or anything else on the meant. Pat the pork belly dry and then transfer it to a resealable two-gallon plastic bag. After you've cleaned and patted the pork belly dry, the surface will feel slightly tacky. You may also want to trim any thin edges off the pork belly if it has any. You want to place roughly a long rectangular piece into the plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika, and cumin in a bowl. Mix until everything is spread evenly throughout the honey. This recipe is just one of a near endless variety you can use to create unique flavor profiles for your bacon. Other spice rub examples include: 2.5-3 pounds skinless pork belly, 1/4 cup kosher salt, 2 teaspoons pink curing salt, 1/2 cup sugar, 1 teaspoon maple syrup, 1 tablespoon Bourbon, 1 teaspoon freshly ground black pepper, and hickory smoke during the smoking process (whether actual hickory wood in your smoker or hickory liquid smoke roasted in your oven). 2 1/2 pounds skin-on pork belly, 2 1/2 tablespoons kosher salt, 1 1/2 tablespoons sugar, a tablespoon black peppercorns, 1 teaspoon fennel seed, 1 teaspoon caraway seed, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 2 bay leaves, 1 clove garlic, finely chopped. 1 pound of pork belly, 1 1/2 teaspoons Morton's kosher salt, 1/2 teaspoon pink curing salt, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon powdered ginger, 1 teaspoon powdered garlic, 1 teaspoon Sriracha or other hot sauce, 1/4 teaspoon 5 spice powder, and 2 tablespoons water. You'll have enough of the spice rub to evenly coat the until piece of pork belly. Roll the mix around with the pork belly in the plastic bag until everything is coated. Seal the plastic bag and place it in the refrigerator. You'll flip the bag once a day to keep the even coating, and the process will take approximately 7-10 days. The duration ultimately depends on the thickness of the pork belly. A thin belly (around 1.5 inches thick) will take seven days while a thicker belly (2-3 inches) will take the entire ten days. You can test how cured the pork belly is by touching it when you think it's close to ready. The cured meat will be firm to the touch all over like a cooked steak. If it still feels spongy and soft, then it needs more time. Once the meat has cured, you can remove it from the bag and rinse it thoroughly. Discard any solids from the rub on the meat as well. Pat the meat dry once you have rinsed it well. After thoroughly rinsing the meat, you will need to refrigerate it again. Refrigerate it uncovered for a full forty-eight hours.

summary: Purchase the pork belly. Rinse the pork belly thoroughly. Make the spice rub. Coat the pork belly. Refrigerate the pork for 7-10 days. Rinse thoroughly. Refrigerate for forty-eight hours.

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Grab some fresh fruit, like a couple of oranges or a lemon. Peel the oranges or cut the lemon in two. Fill a bowl with 1 or 2 cups (237 or 473 ml) of water. Add the orange peels or lemon halves. Microwave for four minutes (or less, if needed, to avoid burning any fruit breaking the water's surface). Let it sit anywhere from 30 minutes to 12 hours with the door kept shut. This is definitely advised if you used nail polish remover. Citrus should eliminate any lingering smell from that. Open a new box of baking soda or simply place an old one inside your microwave. Let it sit for 12 hours so it can absorb any smells that still linger. Alternately, dump fresh or used coffee grounds into a cup or bowl and use that instead. Either practice is a good preventative measure to keep slight odors from growing stronger between uses. Ideally, give the inside of your microwave a quick wipe down with paper towels and a mixture one part water and two parts vinegar after every use. If that isn't possible, keep the door open after each use to air it out. Then give it a thorough cleaning at least once or twice a month. Any spills or other large messes should be cleaned immediately. If you don't, these will cook and recook and stink up your microwave with each subsequent use.
summary: Microwave something citrusy. Absorb odors with baking soda or coffee grounds. Clean regularly to avoid more smells.