I got this from somewhere on the site and it will give you the basics. Apply spices after curing and smoke.
Cut pieces that will fit in big ziplock bags (and will fit on your smoker shelf)
Weigh each piece individually,Rub the following into the pieces (all sides)
1/2 ounce of TQ per pound (1Tbl)
1/2 ounce of Brown Sugar per pound of belly
Rub them individually, and put any that fell off in that same bag.
Put these bags in Fridge for the right amount of time:
Measure the thickest part of the pieces.
Divide that number in half.
Then figure how many quarter inches there are in that number.
Then add 2 or more for safety (longer doesn't hurt---shorter does).
Thickest point of pieces
Half of that
6 quarters in 1 1/2"----Plus 2 = 8 days in the Fridge at no less than 36˚---no more than 39˚.
Massage & flip packages over every day.
After curing, rinse all pieces off & soak in ice water for 1 hour. Cut a couple thin slices off and fry them to see if they are too salty. If not (mine never were) fine. If too salty, soak for another hour & try again.
Dry the pieces off real good with paper towels, sprinkle black pepper, garlic powder, and onion powder on them. Put them in the smoker without smoke at about 100˚ to 120˚ for an hour to dry. Then smoke the heck out of it!!!!!! Take out when you have a nice brown color on the outside
Maybe 6 or 8 hours.
In my book, it doesn't matter if you take the smoker temp up to 160˚, but no higher, or keep it low (Rytek recommends 135). Take the internal temp up to 128˚.