Welcome to SMF!
If you use the search here (the magnifying glass, top/right) & type in bacon recipes. Tons will come up. Just start reading until you find one you like.
I use a wet brine. Here is the recipe I use.
Belly Bacon by Al
Smoker: MES with cold smoke setup
Smoker temp: only heat from cold smoker
Wood: Hickory
Meat: Pork belly from Publix
Brine/cure: 1 gallon water, 1 cup raw sugar, 1 cup pickling salt, 3 level TBS cure #1, 1/4 cup granulated onion, 1/4 cup granulated garlic, 1/4 cup black pepper
Instructions:
Trim skin off belly & cut into slabs
Put slabs in brine in a 2 1/2 gallon bag, making sure they are completely submerged
Keep in brine for 10 to 14 days
Remove from brine & soak in fresh water for 4 hours
Remove from water & pat dry
Coat with granulated garlic, granulated onion, & black pepper
Dry on cooling rack uncovered in fridge for 2 to 4 days
Cold smoke for 6-10 hours, keep smoker temp below 90 degrees if possible. If you have to, put a pan of ice in smoker to keep temp down
Dry on cooling rack in fridge 2 to 4 days
Put in freezer for 2 hours & slice
I'm sure others will chime in with their recipes.
Good luck,
Al