Combine all brine ingredients, mix until dissolved.

Place your nicely trimmed pork belly chunks into a five gallon pail. Pour the brine over the meat, and keep adding more brine made with the above portions until the meat is completely covered with liquid. (It usually takes us 2 gallons of brine to cover the meat in a five gallon bucket, but your experience may be different.)

Fill a plastic bag with water and set it on top of all of this. The water filled bag will prevent the meat from shifting or floating to the top of the bucket. Cover bucket and put in refrigerator.

Let pork sit in brine, completely submerged, for 10-14 days.

After 10-14 days, take pork out of brine and rinse in cold water. Dry completely.

Smoke at 180 degrees until internal temp of bacon reaches 160.

Let cool. Slice. Package. Freeze.