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Cut the pork belly into two equal sized pieces and pat dry with a paper towel.
In a bowl, mix all ingredients except the pork belly.
Place one half of the pork belly in a jumbo (2.5 gallon) Zip-Loc bag, then rub a little more than half of your curing mixture over both sides. Add the second half of the pork belly to the bag and rub the remaining curing mixture over it.
Squeeze as much air out of the bag as possible and wipe the zipper with a paper towel to remove any pepper granules then zip it shut. I strongly encourage you to double bag.
Let the pork belly cure in a refrigerator for seven days, flipping the bag every other day.
After seven days, remove the bacon from the refrigerator, rinse it and pat it dry. Then return it to the fridge to dry for at least 4 hours (or up to overnight).
Set a smoker to 200 degrees using the wood chips of your choice (I used cherry wood) and smoke your pork belly to an internal temperature of 150F (roughly 2 hours).
Remove bacon from smoker and let cool in refrigerator over night.
Slice with a knife — or better yet, a deli meat slicer.