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PdfTrim the belly square and remove the skin.
In a non-reactive pan, coat belly with a heavy layer of cure on all sides.
Rub cure into the belly then place in a ziplock bag and remove as much air as possible. Or, seal in a vacuum bag.
Place in the fridge for at least 7 days, flipping daily to spread the juices. The thicker the cut of belly, the longer it must cure.
After it is cured, remove from the bag and rinse well. Pat dry with paper towels.
Place (now) Bacon on a rack over a plate, cover and return to the fridge for a day or two.
Heat the smoker to 180F.
Place bacon over indirect heat and smoke to 150*F internal. 2 - 3 hrs.
Remove from smoker and cool in the fridge quickly.
Slice, cook and eat within 2 weeks or freeze for up to 3 months.