BACON!!!

[Jim]

I assume you want wet cured bacon.
Here is an old recipe I dug up for wet cured bacon. It involves brining the bacon for 2 weeks.
Put all ingredients (except for bay leaves and onions) into a pot with cold water and dissolve the salt by mixing it. After salt is dissolved add the bay leaves, onions and meat. Leave in the fridge for 2 weeks.
After two weeks take out the meat and rinse under cold water.
*Not sure how much smoke powder you would add to the brine though*
For 5 kg pork belly
10 liters of water
900 g salt + 0.25% Instacure #1
50 g sugar
50 g black peppercorns
20 g cumin
10 g cloves
5-6 bay leaves
3 fresh onions sliced
4 cloves of garlic sliced
1/2 teaspoon chilipowder