Pops has a good brining recipe... Search "Pops brine recipe"....
What I do for a dry rub/brine...
Weigh the belly.... add cure at 1.3 grams per pound (~<200 Ppm)... add salt at 2% and sugar at 1%.... Good places to start... add other spices... rub into the meat.. zip bag it in refer for 10-15 days... rinse and dry (add black pepper now if you want pepper bacon)... rest for another couple days in refer ... warm to room temp and place in front of a fan to form the pellicle.... cold smoke for 4-24 hours plus... cold smoking should be done in steps over several days.. smoke on.... smoke off... always very thin blue smoke for the best flavor.... partially freeze and slice...
http://www.meatsandsausages.com/meat-smoking/cold-smoking