Wet or dry? Ziplock or vacuseal? Time line for cure and smoke?
Wet cure with Pops Brine is easy but is not practical for 4 different flavors. Dry Cure is good as well and will suit your situation better. Use this Cure calculator to figure the ingredients... http://www.smokingmeatforums.com/t/124590/universal-cure-calculator But substitute the Maple Sugar in one and add a coat of Black Pepper to one during the cure and so on. Figure 7 days per inch thickness in a ziplock with the air pushed out. Flip and massage daily. Give the bellies a rinse, pat dry. Leave one plain and apply more Pepper, maple sugar and whatever you chose to the forth then rest uncovered on a rack in the refer overnight or place in front of a Fan for an hour or so to form a Pellicle. This is a covering of tacky dried protein that let's the smoke adhere better and develop a nice surface color. I like 12 hours of Cold smoke, 50 to 100°F, depending on time of year. Some guys go much longer, 3-4 or more, eight hour smoke sessions over a few days. Then there are the Warm/Hot smoke fans which you can investigate. Check ... http://www.smokingmeatforums.com/newsearch?search=hot+smoked+bacon