They deleted a number of good bacon/smoke recipes from this forum and the general "Bacon" thread. Eyesman was spot on regarding many of his comments. I have been smoking bellies now for 4-5 years but I still play around with the recipe/process. Below is my brine and some thoughts on smoking.
For the brine process I use 1TBSP of Tender quick (cure) and Brown sugar for 1lb of pork belly. Also add in some fresh rosemary, thyme and some garlic powder- Have also tried with some maple syrup but found that added too much sugar and would result in some burnt edges
Apply brine to the bellies and place in the fridge. The salt will draw out the moisture in the belly and you should flip the bags every day. Cure process Is supposed to be at least 7-10 days. Remove the bellies from the bags and rinse off well. I will also let sit in cold water for 5-10 minutes to draw out any excess salt from the brine process. Pat dry and then let sit in fridge overnight.
I have tried all kinds of different smoke processes. You want to get the bacon up to 150 for a finish smoke. Bought a smoke tube that you can fill with pellets and get 4-5 hours of smoke (cold smoke). I love a heavier smoke flavor so I have cold smoked my last bellies over two days before the finish smoke. Have also smoked with apple chips at 130” for several hours to get more smoke flavor. Always finish off the bacon by using slivers or cherry/maple and setting my smoker to 200 degrees until the bellies hit 150..
Last thing is I now do all my bacon in the oven (like most restaurants). 375 to 400 degrees. Just gives a more consistent finish.