Remove the pork belly form packaging; using paper towel pat dry the surface of the meat.

In a medium size bowl mix the cure ingredients.

Using your hands or spoon apply the cure mixture evenly to the entire surface of pork belly, don't skip on the nooks and crannies.

Transfer the pork belly into a plastic zip lock bag. You can also vacuum seal, use plastic wrap or tight fitting container with a lid.

Place the sealed meat in the refrigerator and cure for the next 7-10 days. Turn over the belly every day to ensure even curing.

After the curing period, remove the pork belly from the bag and rinse it thoroughly under cold water.

Pat it dry with paper towels.

Air Dry - optional, but recommended: let the pork belly air dry in the refrigerator for a day to develop a pellicle (a tacky surface that helps smoke adhere).

Preheat your smoker to around 200-225°F (93-107°C). Smoke the pork belly until it reaches an internal temperature of 150-160°F (65-71°C).

This can take several hours, depending on your smoker and the thickness of the bacon.

Allow the bacon to cool before slicing it into your desired thickness.