Weigh pork belly (in grams) and divide into 2-4 pound (1-2 kg) pieces if desired.
Decide if using wet (safest/easiest) or dry EQ cure, and enter weight of each individual pork belly portion into cure calculator. Salt and sugar may be adjusted if desired, and additional seasonings may be added. If this is your first batch, I'd recommend leaving the percentages as written and keeping it simple.
Weigh each cure ingredient into a small bowl, using the "tare" function on your scale. Mix well. Distribute over entire surface of pork belly and massage in. Place pork belly with cure into freezer bag and seal (or use vacuum sealer).
Place belly portions into refrigerator. Cure for approximately 10 days (1 day per 1/4" of thickness of pork bellies, plus 2 days for safety). May be left in cure longer, but not more than 21 days. Approximately every 2 days, flip bellies and massage.
After 10+ days, remove bellies from cure. Slice off a few slices with your slicing knife and fry to check salt level. This is not strictly necessary with an EQ cure once you find your preferred level of salt, but is a good idea for your first few batches. If the bacon seems too salty for your tastes, soak it in cold water for an hour or two, changing the water every 30 minutes. Cut off another slice, cook, and taste again.
FOR HOT SMOKING (safest option), load hickory, apple, or cherry chips into chip feeder and heat smoker to approximately 175°F and place bacon on grates (or hang with bacon hooks). If using a grill, smoke with a chimney over indirect heat at the lowest temperature you can maintain (under 200°F if possible). To use your oven, brush bacon with liquid smoke and bake at the lowest temperature your oven will maintain (175-200°F). Monitor the internal temperature of the bacon, and remove once it reaches 145°F. Refrigerate bacon.
FOR COLD SMOKING, fill pellet smoker with hickory, apple, or cherry pellets. Light one end with a butane torch, and let burn for 10 minutes. Blow out flame. Place smoldering pellet smoker and bacon into smoker (or on grate of charcoal grill) with all vents open and smoker off. Monitor the temperature of the smoker and maintain under 86°F. Smoke for no more than 6 hours, then refrigerate overnight. This may be repeated if desired.
After overnight rest, place bacon into freezer for 1-2 hours. Slice to desired thickness. If hand slicing, you may sandwich bacon between two cutting boards to assist with slicing in a straight line. Portion into freezer bags or vacuum seal, and freeze what you won't use in the next 1-2 weeks. Cook as desired.