You start out with a call or visit to a trusted butcher to order some fresh pork belly with the skin on! I took 2 bellies, 9 lbs. each and I paid $2.70 a pound. 18 pounds seem quite a lot but once your friends have tasted your bacon they will line up to get more and after all, it is easy to vacuum pack and freeze it!
Step 1: Cutting the bacon
Step 2: Curing
Additionally you can add a variety of things to the rub: different kinds of pepper, garlic, bay leaves, juniper berries, caraway or dill seed and so on. Use your imagination! 2 - 4Tbs. per #10 of each ingredient is not overpowering in my experience. Rub and cover your bacon pieces deliberately with your mix.
PS.: Without the addition of pink curing salt your meat will turn brown during curing and smoking, that does in mo way mean it is spoiled !