No prob. I just did it yesterday and I am going to update as I go along. My first post is just a quick little summary.
It is actually a rub, that will create sort of a brine once it starts extracting some juices. For this smoke I am going to smoke at 180 until I hit a IT of about 140. Since it is my first go at bacon on the SI I am going to test it out the simplest way which is hot smoking it and go from there. I suggest leaving the skin on and removing after you smoke it, this will ensure that you do not ruin any meat trying to take it off yourself, until you are comfortable doing so. With the skin on some lit it cure for a extra day or so, I just go the seven days since the cure is pretty salty already, I have found that the skin actually acts as a good barrier.
Since I have a lot of bacon experience I now do a mix of cold smoke and hot smoke, depending on my mood. I do not recommend cold smoking until you have done a few and are completely comfortable with the simplest form of bacon. And to be honest, smoking at 180 has produced some very stellar bacon.
For wood I use a mixture of hickory and apple, that combo really makes for a memorable bacon. I have played around with all sorts of wood, and while they were not bad I always go back to the hickory and apple.
Stay tuned as I will update this as I go. For now, I am just flipping it every other day, yesterday it was skin side down, tomorrow I will flip it so it is skin side up. This will help distribute everything nice and evenly.
**I suggest waiting before yall go out and buy belly, let me test this out so everyone can learn from any mistakes our awesomeness that may happen**