I started out with a full side of belly, I think mine was the left side. It cost me about $40 at my butcher. I cut it into two more manageable pieces and dry cured it in the bag the butcher sold it to me with about a cup and a half kosher salt and a half cup of brown sugar for 4 days.
at 210-220 degrees until it was a nice gold/red color.
The advantage of hot smoking the bacon is you cooking time is greatly reduced and the fact you do not need to buy another smoker to have home made bacon. My kids and wife absolutely love it. The reason I used a whole side instead of a 1/3 is they ate the last 1/3 before I got to try any. Don't be afraid to try it for yourself.
Thanks for reading,