I Have only done belly bacon a total of 3 times, But all 3 times I did a cold smoke, Kept the temps below 110 degrees and I smoked for 12 to 14 hours each time.
I have been told that the bacon is some of the best many differant people have tasted.
I soaked mine in brine consisting of 1 gallon of water, 1 cup white sugar, 1 cup brown sugar and 1 cup kosher salt for 12 days, pulled out of brine, let dry in fridge for a day, rubbed with real maple syrup, and did the cold smoke mentioned above.
I like it better than any store bought Bacon I have ever tasted, so this is the way I will be doing mine from here on.
Rich