1Combine the salts, sugar and rub. Spread half on each side of the pork belly. Place in a ziptop bag and refrigerate.
2Every day, flip the bag over and rub it a bit. Repeat for 7 days.
3Rinse and pat dry. Place a rack over a rimmed sheet pan. Place the pork belly on the rack and refrigerate uncovered for 2 days.
4Using cherry, hickory or apple wood or pellets, set up your smoker to 200F degrees. Place the pork belly on the smoker and cook, until it reaches an internal temperature of 150F degrees, about 2 hours.
5Slice to your desired thickness.
6To cook, heat oven to 400 degrees. Lay the slices of bacon on a rack on a foil-lined rimmed sheet pan. Bake to your preferred crispiness.
7If you have any leftovers, wrap uncooked bacon in plastic wrap. Refrigerate up to one week or freeze for up to six months.
Make sure the hard rind is removed from your pork belly. I get mine at Costco, and the rind is already removed.
You can also cook the pork belly in the oven at 200 degrees, but it won't have that same smoky flavor bacon is known for.
You can try other BBQ rubs like Loot N Booty BBQ Everything Rub or Code 3 Spices Grunt Rub.