Cut pig's belly into 3 or 4 sections
Apply custom cure with 2% salt and 0.25% Prague Powder #1
Vacuum seal or place in ziploc bag
Cure in the fridge for 7 days, flipping daily to distribute cure
Remove from bag and optionally rinse
Pat dry with paper towels
Adjust seasonings as desired (scrape off red pepper flakes and add more black pepper if preferred)
Let sit in fridge for another day to dry out the surface
Smoke at 200 degrees for a few hours until internal temperature reaches 150 degrees using hickory or other hardwood
Cool on counter and then in fridge overnight
Slice to desired thickness using meat slicer or sharp knife
Vacuum seal slices into serving-size bags
Freeze until ready to eat
