We went in with our neighbors and split a whole hog to be butchered. Originally, the butcher was going to do all the bacon for us, but he is going to save 1/4 slab (he said it would be about 4lbs) of pork belly so I can make my own bacon. Reading through this thread I'm excited to try this!
We've got family coming in to stay with us the last week of August and have planned smoking some ribs, so I'll start the smoker low to smoke the pork belly. Once I take the belly off the smoker, I'll raise the temp up for the ribs and throw them on. I'll be using a mixture of apple and peach wood.
I've smoked many cuts of meat, but this will be my first at smoking pork belly, so any advice from those that have smoked their bacon would be much appreciated. Thanks!