Pork belly can sometimes have a layer of skin on the fat side that has to be removed before curing. To remove the skin, cut through it with a sharp knife (not too deep) and peel it off.

Place the curing ingredients in a small bowl and mix well. Sprinkle the curing mixture evenly over the entire pork belly. Place the pork belly inside a food saver bag and add the remaining curing mixture to the bag. Remove the air and seal. Place the sealed bag in a small pan and place in the refrigerator for six days. Turn the bag over every day.

After six days, remove the cured pork belly from the bag, rinse well and pat dry. Place the pork belly on a wire rack over a rimmed baking sheet. Now place the uncovered pork belly in the refrigerator overnight.

Setup the smoker for indirect heat at 175˚F. Add a few applewood chunks and smoke for about 4 - 4 ½ hours to an internal temperature of 155˚F.

Remove the smoked pork belly from the smoker, let it cool to room temperature, wrap it in plastic wrap and refrigerate it overnight.

Cut the bacon into ⅛” strips, preferably on a meat slicer, and fry it up.