This is my first attempt at bacon. Came out tasty. I cured for seven days and dried it in the fridge for 24 hrs and then cold smoked for 8 hours. Need to tweek my cure. I used a dry cure method in which i rubbed in the cure put it in a ziplock bag and flipped it every other day. Off to get another pork belly and start again this was a lot of fun. Thanks to everyone for the advice and info on how to do this.