Pork belly is pretty easy, just time consuming. Remove the skin or have the butcher do it when you buy it. There are a ton of recipes for cures online, just find one that has ingredients you like and go with it. I put my cure on all over and then place into a big zip lock bag. Set it in the fridge for 7-10 days, flipping it each day so the juices are distributed. After the curing rinse them off very well, pat dry and sit on a rack uncovered in the fridge another day. When I smoke I go for the lowest temp I can, preferably 150-180*, but up to 200*. I tend to use apple pellets (or chunks if on my WSM) but hickory works too. Bring the belly temp to 145-150*. I then wrap in plastic wrap and put into the freezer for a few hours to firm up. Once firm I slice it and then vacuum seal into portions for freezing. The 3 lbs of belly gave me five of these (plus some scraps) but I like thick slices.Looks great. Smoking pork belly is on my list.
Can you share some tips for smoking pork belly?