I’ve cured a number of bellies into bacon using Michael Ruhlman’s recipe from his charcuterie book. But the flavor profile is all up to you, so I’ve done quite a few different styles - bourbon and brown sugar, spicy jalapeño, Cajun, garlic and then garlic and pepper to name a few that I can think of off hand.
They’ve all turned out well but the majority of the flavor stays on the surface, so if you go with a “rub” style, you could just rub right before smoking as well. Just need to get the cure in for 5-7 days.
enjoy the bacon! Oh, and think of Pancetta at some point with half of one of the slabs
- an Umai Dry bag, belly and patience will be rewarded!!!!