To cure the meat, place the pork belly in a nonreactive storage container and rub thoroughly all over with curing salt. Rub the top surface of the belly with half the pepper, half the bay, half the sugar, and half the salt. Turn the belly over and repeat with the remaining pepper, bay, sugar, and salt.
Cover tightly and refrigerate for 2 days. Turn the belly over, cover, and refrigerate for 3 more days. Remove the meat and pat it dry with paper towels. Discard the curing liquid that has formed in the container. At this point, the bacon is ready to use as is or to smoke.
When the curing was done, I couldn’t wait to try it so I fried some up and found it just a little too salty for my taste so I submerged it in a container of cold water and refrigerated it overnight. I tried it again the next day and was very pleased with the result. The salt balance was perfect.
Smoke for 3 1/2-5 hours using apple wood until the pork belly reached an internal temperature of 150 degrees.