Combine all ingredients in a large plastic bag or storage container. Add pork belly and fully cover with mixture. Seal and place in a refrigerator for 3 to 8 days.

On the day of cooking remove the belly from the refrigerator and wash off as much of the cure as you can. Setup the Big Green Egg or smoker for indirect cooking. Bring the temperature to between 200 and 250 degrees. Right before adding the meat add soaked wood chips.

Cook meat on grill until the internal temperature reaches 150 degrees. This will take about 2 hours. Remove from grill, wrap in foil and refrigerate. Slice bacon as you use it. After two weeks freeze for up to 3 months.