Belly of the beast part II: Bacon!!!

So my fantastic mom got me a great book for Christmas Charcuterie: The Craft of Salting, Smoking, and Curing.  This is the bible of curing meat.  I took the recipe for bacon and got started.  This one is very simple.  Put a salt/sugar rub on the pork belly.  Place it in a ziplock for a week, wash it off, and put it in the smoker at 200  deg for about 2 hrs, to an internal temp of 150.  I forgot to take a picture of it in the smoker, but here is it sliced and ready to eat.

Before and After