You can find fresh thick pork belly slices at the Superstore, for about $2 a pack, give or take.
In the Charcuterie book by Ruhlman & Polcyn there's a dry cure on page 39 for making bacon. I made a big mason jar of it a while back so it would be super convenient.
I just sprinkled both sides of the slices with a bit of the cure, put them in a ziploc bagie in the fridge over night. In the morning, remove, rinse, pat dry, get the smoker ready. I used apple wood for the smoke and put them on the kamado at around 175F. I lat the temp rise a bit, it was around 200 for most of the smoke / cook. I let it get up to about 250F, not quite intentionally near the end. I figure they were on there for 2 - 2.5 hours.450g kosher salt
225g regular sugar
50g pink salt
I wiped of the greese with some parper towel and into the fridge they went. They'll be going on some decent burgers along with some smoked cheese I have on now.
I could probably used even less cure, or cured for less time, as they seem a bit salty, still not as salty as the last time I did this.