I like to use Ruhlman's bacon cure.
I actually just made another batch last week and it was about a 4 hour cook. I do 175 for 2 hours, and then 200 for an hour, and finish up about 210 for the last 30-60 minutes. I smoke to an IT of 150. They will come out looking like this:
I have gotten my bellies at a Hispanic grocery store before and also from when I butchered. You usually pay a little more at the butcher but the bellies will probably be a little bigger. Bacon is pretty easy to do really. Any questions, just ask.
Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
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