1st timer here for pork belly (not bacon) I started with a 13" x 11" pork belly no skin and trimmed off some of the thickest fat areas. The fat side was scored and applied kosher salt and some SPG while the meat side I used an all purpose Jamaican jerk rub.
Ok this bad boy went on to the rotisserie whole with no basket of any kind holding it on or rolling it. It's a system I'm making and patenting so I'm sorry that I can't show full pictures yet.
I finished with a homemade Apple Cider vinegar based bbq glaze and then pulled and sliced like bacon. I hope you enjoy the pics and I will be able to post how I spun it at a later time ...w/ video also.
The fat rendered fantastic and it shrunk down to 9.5 x 10"