I used the basic cure recipe from Charcuterie. Rubbed about 8 pounds of pork belly (after squaring up a bit) with the cure and stuck it in large zip locks in the fridge. Seven days later, I slice a bit off and tested. Too salty for me, so about an hour soak in water. Just right!
On to the smoker.
Cool enough out to make very small bed of coals, adding just enough apple and hickory to keep it smoking good. Never got above 100°, and most of the time right around 80°. 12 hours later... Sorry about the phone pics. Bacon is delicious.