Cure the pork belly with salt, sugar, and curing salt according to a tested bacon recipe
Refrigerate the cured pork belly for the required curing time
Rinse off excess cure and pat the pork belly dry
Let the pork belly air-dry in the refrigerator until the surface feels tacky
Preheat the smoker to 175–200°F
Use mild wood such as apple, cherry, maple, or hickory
Place the pork belly in the smoker
Smoke until the internal temperature reaches 150–160°F
Remove the bacon from the smoker
Cool it completely
Chill it before slicing
Slice to desired thickness
Cook the sliced bacon before eating