Choose a fresh pork belly with skin removed
Trim the pork belly to an even shape
Mix curing salt, kosher salt, sugar, and optional spices
Rub the cure evenly over all sides of the pork belly
Place the pork belly in a sealed bag or covered container
Refrigerate for 7 to 10 days
Turn and massage the pork belly daily
Remove the pork belly from the cure
Rinse off excess cure under cold water
Pat the pork belly completely dry
Place it uncovered in the refrigerator for 12 to 24 hours
Smoke the pork belly at low temperature until it reaches the desired internal temperature
Chill the smoked pork belly completely
Slice the bacon to the desired thickness
Cook the bacon before eating