This something I read on the wed a couple of years ago and have been doing it and like the finished product.
Weigh your pork belly skin off.
Figure the amount of cure you will need.
Divide that into 1/3rds.
Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap.
Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap.
repeat after 4 more days.
after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min.
Let it air dry unwrapped in the fridge over night.
Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color.
Loosely wrap in parchment paper over night, then cool in the freezer and slice .
Works good for me and has a nice cured flavor all through the bacon.
