In a mixing bowl mix together kosher salt, pepper and pink salt. Once mixed add in the sugar, make sure to break up any lumps with your fingers.
On a rimmed baking tray lined with baking paper, sprinkle half the cure onto the skin side of the belly. Once thoroughly coated, turn over and use the remaining cure to coat the underside. When the whole pork belly is coated place in a resealable bag (or covered and sealed foil pan) and place in the refrigerator.
Let the pork belly cure for 7 days. Be sure to turn each day to redistribute any liquids that have accumulated at the bottom of the pan/bag.
After 5 days drain the pork belly and rinse well with lots of cold water. Once well drained dab dry with lots of paper towel.
Place the pork belly on a wire rack on top of a baking tray and set back in the refrigerator. Let the pork belly dry for around 4 hours (can take longer for larger bellys) or until the surface of the belly feels tacky & papery.
Pre heat your smoker to 175°F as per your smokers manufacturers instructions. It's not essential but I like to use woods such as apple, hickory or cherry for t this recipe, these woods complement the pork perfectly, however, your favourite wood will be fine too.
Place the pork directly on the grill grate and smoke until the belly is firm and has a bronzed outer. Depending on the size of your belly this should take between 2 - 3 hours. You are looking for an internal temperature of 150°F.
Place the bacon on a wire rack and let cool until it has reached room temperature. Once cool wrap tightly with plastic wrap and refrigerate for at least 4 hours. If you can wait, overnight works best.
Slice! I like to slice this bacon fairly thick, however, thin however you like your bacon. My favourite way to cook the bacon is on the grill, however, you can cook it any way that you like!