Cut belly to fit in freezer bags. Dredge belly in cure and place belly in freezer bags. Flip belly daily to allow all sides to cure evenly.
Once bacon has cooled, remove rind with sharp knife. Cut bacon into 1 pound hunks and freeze. The flavor will last longer when stored as chunks.
After 7 to 9 days, the belly should feel firm at its thickest point. Remove from cure and rinse thoroughly. Pat dry and place on a drying rack. Return to fridge to air dry for 24 hours.
Smoke belly at 160°F for 4 hours or until internal temperature reaches 150°F.