Here is the recipe for the basic dry cure that I use:
1 pound kosher salt
8 ounces sugar
8 teaspoons cure #1
Mix everything together well and store in an airtight container. Be sure to label what it is so that it does not get used mistakenly for just salt.
For every five pounds of meat you have, you'll want to use 1/4 cup of the cure mixture.
From here, you can add whatever other spices or seasonings you want to the cure. For mine, I added garlic, onion and bay leaves to half of the belly and the other had the addition of brown sugar and chipotle.
All you need to do is coat the entire belly with the cure mixture and then place in a 2 gallon ziploc bag. Into the refrigerator it goes for 5-7 days, flipping once a day. You will notice the meat get firmer throughout the curing process. If the meat is still a bit soft, it's not quite ready but that 7 day mark usually gets the trick done.
After that, you'll smoke the belly at 175-200 degrees until it reaches an internal temperature of 150 degrees. Then, chill overnight and once completely chilled, slice to your desired thickness. This batch was smoked with apple wood but hickory and pecan are also great choices for bacon.
*Note: This basic cure recipe comes from the charcuterie book by Michael Ruhlman & Brian Polcyn. These two are some of the most knowledgeable guys when it comes to salting, curing & smoking of meats. I took the two day class from Brian Polcyn and he knows his stuff.
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