Made my first batch of bacon this past week with a simplified version of the Polcyn/Ruhlman (Charcuterie) recipe. Started with a 12 lb belly from the Korean market:
Cured it with salt, pink salt, brown sugar and black pepper:
Smoked with apple & a bit of cherry.
Off the smoker (kitchen light went out when I took the pic...)
Don't have any sliced pics - will do that on the second run - too busy getting it sliced and vacuum packed to take pics. Everybody gets bacon for Xmas this year (not expecting any complaints...)