Screw the supermarket, make it yourself

I just recently made my first foray into the homemade bacon arena, having purchased uncured, unsmoked pork belly from a local farm. Being a typical guy, I didn’t bother with things like “instructions” or “procedure” and just proceeded to smoke the thawed belly in my charcoal smoker with a little pecan wood. Needless to say, hot smoking cooks the bacon, so I was “forced” to eat the whole lot lest it go to waste.
Of course, without the curing process, the smoke flavor was left on its own to carry the day so, while very good, the meat didn’t taste especially “bacon-y”. So next time, I’ll be following the steps found here, though I think I’ll be experimenting a bit more with flavors and curing times, etc.