Alright everyone, it turned out nice and firm on the 8th day, so i went ahead and smoked it up at 220 for 2.5 hrs. I have pics, so ill post some a later today.
Sorry for all of the bad info before, i do most of this in the spare time i have at work, so the recipes and stuff are all at home, and by the time i get home from work i just feel like vegging out instead of looking up the recipe to pots.
Again it was the recipe from "Charcuterie" which was somewhere about 1/4 C. Kosher salt, the same in brown sugar, and 1 tsp of Cure#1, also i cut down the recipes amount of maple syrup, cause i dont love maple flavor, to just 1tsp, in addition i added 2 Tbls of "Sezegged Rib Rub" (i was working with 5Lbs pork belly)
Rubbed that all on, put them into vacuum seal bags (on the recommendation of a friend) then sealed them up (i didnt suck out all of the air, just got it down to what i may have been able to get out aof a freezer bag, perhaps a bit more)
Then into the Fridge for 8 days turning and massaging every day, then i pulled it out, rinsed it well, put it on a rack over a pan, and into the fridge for about 20 hours to develop a nice pelicle.
Then i pulled them out and threw them into the smoker, i have a Big Chief, but i have built an insulated box around it out of styrofoam r-tec board so on a cold day (i live in AK) i can get it to maintain about a 200-220 degree temp. I smoked the bacon (half hickory, half jack daniels white oak chips) for about 2 and a half hours and it got to an internal temp at the thickest point of about 155 degrees.
Pulled it out and sliced a few pieces off, and it was just to die for!!! i havent died or gotten sick, so im assuming i did everything right. Its now in the refrigerator well wrapped in plastic, and ill pull it out tonight and slice it with a meat slicer. ill seal and freeze some, and eat the rest!!!
Again, ill post some pics here tonight or tomorrow!