Rub pork belly thoroughly with salt and Prague Powder. Pour honey over bacon and distribute evenly. Wrap bacon in plastic wrap and place in fridge for 4-6 days depending on the thickness of your pork belly.

Remove from fridge and rinse very well with luke warm water. Sprinkle black pepper on fat side of the pork belly. Let bacon dry at room temperature for about 30 mins. Put in smoker at 160°F until Internal Temperature is 127°F. If you want more smoke flavor this is when you would also use a cold smoke generator. We like to use the Smoke Ring Cold Smoker. Remove and place in cooler overnight before slicing.