Trim your bacon up and rub it down thoroughly with the cure. If you have the Morton's SugarCure the instructions are on the package. I then vacuum seal mine with a coating of the cure on it. You can also pack it into a box in the cure. Your choice. Bottom line is that it has to remain in the cure for 7 days per inch of thickness. After that time is up you'll want to rinse it well in cold water and let it soak for 2 hours changing the water often. Then it's off to the smoker. I like to smoke mine for about 4 to 6 hours, depending on the weather, I'm looking for an internal temperature of 165f, with a mixture of hickory and apple wood. Smoke this skin side down in the smoker. After smoking is complete you can let it cool, remove the skin, and slice as needed.