Figure out how much prague powder, mineral salt and sweetener you need. For the prague powder (curing salt) you need .25% of the weight of the pork belly. For salt its 2% and sweetener it's 1%. You can also use this calculator: http://www.diggingdogfarm.com/page2.html
Combine the ingredients in a bowl
Rub the curing salt mixture into the pork belly on both sides
Place in a vacuum sealed or ziploc bag. If it doesn't fit, cut the pork belly into smaller pieces
Place in fridge for 7-10 days and flip each day, rubbing the salt cure into the meat each day
Once cured, remove from bag and rinse the salt mixture off the pork belly
place in your smoker, fat side up and smoke until bacon reaches and internal temp of 150 degrees
remove from smoker, slice to desired thickness and store in fridge or freezer