In these steps, I will show that home cured bacon is 1) not a "processed" meat, and 2) is so amazingly delicious the biggest challenge is the patient waiting that is involved; curing takes about a week.
I am listing two recipes; both use "pink salt #1", which is a sodium chloride and sodium nitrite mixture. That said, it is not a requirement to use pink salts to cure bacon, but, your bacon won't taste like "bacon" without it. Still delicious, but the flavor will be different. Also, the nitrites give bacon a pink tint, like you will see in commercial bacon, Canadian bacon (bacon made with pork loin) and hams.
Giving meat a pink tint is not why pink salt is so named. Pink Salt is tinted so that it is not confused with table salt. Nitrite salts can be poisonous in large doses, so be careful with the stuff and store out of reach of kids and dumb adults.
My wife prefers to not eat the nitrites, but does not turn them down. Your bacon will also not have quite the storage time without the salts. Your choice. One note, if you do not use the salts, then cold smoking becomes a must. The smoke has preservative qualities you'll need, unless eating the whole pork belly within a week.
For this article, I've made two flavors of bacon. One is a basic recipe from Michael Ruhlman; the second is a chipolte/smoked paprika bacon of my own
Last note is to be aware that the quality of your pork belly will greatly influence the final product. Due to a short turn around time, I have used inferior pork belly in this instructable for demonstration purposes only.