The recipe is the one from the book Charcuterie by Ruhlman and Polcyn. Unfortunatly, I had to give my copy back to the library, so I don't have it handy. There is a bookstore in town with it. Just waiting for my budget to say I can buy it.
It was a dry cure. After squaring up the pork belly, I put the meat in a two gallon zip lock bag, sprinkeled the cure in with the meat, then submerged the bag except for the top inch or so, to press out most of the air. Then it goes into the fridge for a week. Every two days, it gets shaken, and fluipped onto the other side, to keep the cure in contact with the meat as the pork gives off juices.
Once it's cured, it get's rinsed, patted dry, then put back into the fridge for at least 1/2 a day to prepare it for the smoke. Then into the smoker for a couple hours. I smoked it for three, and got it a lil hotter than I intended.
The book is great, and goes into a lot of detail. I got mine through ILL (Inter Library Loan). I really recommend having your local library get you a copy to look at, it's a cool book. It has two sections on making bacon, one for "fresh" bacon, and one for smoked. I'd recommend reading both before you start. Good stuff.