Hey yall, I want to smoke up some pork belly. I've been researching some stuff but having a hard time finding info on making regular old pork belly. Plenty of stuff out there on Canadian bacon though. I was reading a in a catalogue about some small company that smokes their bellies for up to three days! Then I'm reading stuff about smoking it for six hours, and all different times. The curing process I'm seeing anywhere from three days to ten days. However, with any tips take in mind that since I'm doing at Whole Foods, I'm not allowed to any unnatural ingredients so no Salt Peter. Only all natural salt-sugar curing. Who has smoked some real pork belly and can help me out with this confusion? Thanks!