This is completly expierimental, DO NOT try this yourself. I made my second round of bacon this week. I have done it one before. Here's round 1 (I didn't have a smoker so I tried to smoke it in a grill, but failed) Failed as far as making a smoker out of my grill, the outcome was fine, edible, and had good flavor. Just not a smokey as I hoped. Now that I have a smoker, I figured it was time for round 2. It's a maple brown sugar cure. I split the pork belly so I could do 2 different smokes. Apple wood smoker Hickory Smoke Smoked them both in my Masterbuilt 40" Electric. I had the temp set to 185, and smoked them to an internal temp of 150. I know it's not a smoking thing, but I'm gonna do a batch of Pancetta next week.