I typically cut the bellies in half to make them more manageable. Weigh each one in grams and use the Diggin' Dog Farm's cure calculator to determine how much cure I need. Get all that mixed up then rub a few ounces of maple syrup on each side of the belly, apply cure and rub it in, then a few tablespoons of brown sugar to each side also rubbed in. After the cure time is done, rinse the slabs and dry with paper towels. Add another little bit of both the maple syrup (first) and brown sugar (second) and let sit in the fridge at least overnight. Several days is fine if you need to do that also before time is available to smoke. It's VERY easy to set the bellies up with this flavor profile and it makes an amazing breakfast meat. I much prefer the pepper crusted for BLT's and such though.
Lemme know if I can add anything else to help. You're gonna love this stuff!! At least everybody who's tried it has loved it
Robert