It is all the rage now days and folks really think it is something new and exciting This is how I have made my bacon for as long as I can remember and how it was handed down from one generation to another in my line to make bacon. Course it is not cured, just brined for a week and then heavily smoked. Can use it as a sliced roast or slice thin or thick and fry it up crispy that is as good or better than any pink salt injected cured bacon Can also season it however you want for some flavors that range from outright weird to tasting like traditional bacon. Pasture and woodlot raised hogs that have more muscle than fat in the belly work best......... but you don't want totally lean My basic recipe. Brine it in salt water, I use 2 pounds of salt per 5 gallon FOOD GRADE bucket. (Don't use that empty 5 gallon oil bucket ) Put the lid on tight and set it in the corner of the cooler or in a refrigerator for 7-10 days. Take it out and rub whatever seasoning trips yer trigger on the meat side. Roll it up tight and tie it every couple of inches with butchers twine. Insert in the smoke of your choice that can maintain a even 150-160 degrees. I start out with a hot fire to get it started and run it 2 hours at 250-260 degrees, then drop the heat back to 150-160 for 14-16 hours. For smoking wood I use Hickory, pecan, Apple, Peach or A member of the white oak family, each wood gives its own unique flavor. For slicing into bacon I take out and refrigerate over night, Cold works much better on a slicer Then simply fry it like you would bacon. For a roast I skip the brining and just season and roll it up and run the smoker at 275 degrees for 2-3 hours or until the internal temp is running 165 degrees and then drop the smoker temp down to 180 and really put the smoke to it for another hour and serve sliced and hot right out of the smoker.