Pork belly can sometimes have a layer of skin on the fat side that has to be removed before curing. To remove the skin, cut through it with a sharp knife (not too deep) and peel it off.

In a small bowl, add the salt, brown sugar, black pepper, and Prague powder and mix well. Sprinkle the mixture evenly over the entire pork belly. Place the pork belly inside a food saver bag and add the remaining curing mixture to the bag. Remove the air and seal. Place the sealed bag in a small pan and place in the refrigerator for 6 days. Turn the bag over every day.

After 6 days, remove the cured pork belly from the bag, rinse it well and pat it dry. Place the pork belly on a wire rack over a rimmed baking sheet. Then put the uncovered pork belly in the refrigerator overnight.

The next day, Set up your smoker for indirect heat at 175˚F. Add a few applewood chunks and smoke the pork belly for 4-4 ½ hours to an internal temperature of 155˚F. Remove the pork belly from the smoker, let it cool to room temperature, wrap it in plastic wrap and refrigerate it overnight.

Cut the bacon into ⅛ inch strips, preferably on a meat slicer, and fry it up.