Find a Fresh Cut: Look for fresh, high-quality pork belly at your local butcher or grocery store. Ideally, choose a piece with even layers of fat and meat.

Mix Your Cure: Combine kosher salt, pink curing salt (to prevent bacteria and give bacon its pink color), and brown sugar. You can add black pepper for a classic flavor or other spices according to your preference.

Apply the Cure: Rub the mixture thoroughly over the entire pork belly, ensuring every part is covered.

Bag and Refrigerate: Place the pork belly in a large resealable plastic bag or a container. Refrigerate it for 7 days, flipping the bag or turning the meat daily to ensure even curing.

Rinse and Dry: After the curing process, rinse the pork belly under cold water to remove excess salt. Pat it dry with paper towels.

Rest the Pork Belly: Allow the pork belly to rest at room temperature for about 1-2 hours to ensure even smoking.

Preheat Your Smoker: Preheat your smoker to 200°F (93°C). Choose your wood chips or pellets; hickory or applewood are popular choices for bacon.

Smoke the Pork Belly: Place the pork belly fat-side up in the smoker. Smoke until the internal temperature reaches 150°F (65°C), typically about 3-4 hours.

Cool the Bacon: Once done, remove the bacon from the smoker and let it cool to room temperature. Then, refrigerate it until it's completely chilled.

Slice the Bacon: Once chilled, slice the bacon into your desired thickness. A sharp knife or a meat slicer can be used for uniform slices.

Cook and Enjoy: Cook the bacon slices in a pan over medium heat or bake them in the oven until they reach your preferred level of crispiness.