Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag.
Make the spice rub by mixing all seasonings together in a bowl. Generously coat the pork belly all over with the mixture.
Close the bag and refrigerate for a week, flipping once or twice a day, until the pork belly feels firm.
Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly uncovered for a day, but preferably two days.
Set up your smoker and set to 180 degrees F. Smoke the pork belly 3 hours using apple wood chunks and lump coals. The bacon is done when it reaches an internal temperature of 150 degrees F.
Slice the belly and cook as desired or store by wrapping the bacon in plastic wrap and refrigerating up to 1 week or freezing up to 2 months.