Combine the salts, sugar and rub. Spread half on each side of the pork belly. Place in a ziptop bag and refrigerate.

Every day, flip the bag over and rub it a bit. Repeat for 7 days.

Rinse and pat dry. Place a rack over a rimmed sheet pan. Place the pork belly on the rack and refrigerate uncovered for 2 days.

Using 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.

Slice to your desired thickness.

To 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.

If you have any leftovers, wrap uncooked bacon in plastic wrap. Refrigerate up to one week or freeze for up to six months.