Rinse, pat dry and cut the pork belly into 4 equal sized pieces.  Place each pork belly piece into a gallon-sized zip-top bag.  Pour even amounts of the honey over each of the four pork belly pieces.

In a bowl, combine and evenly mix the kosher salt, pink curing salt, brown sugar, red pepper flakes, paprika, and garlic powder.  Sprinkle even amounts of salt mixture (about 1/3 heaping cup) over each pork belly piece.  Squeeze the air out of and seal each bag.  Massage the honey and salt mixture into each pork belly piece.  Place the sealed bags on a baking sheet in the refrigerator.

For 7 to 10 days, flip and rotate the four bags daily on the baking sheet in the refrigerator.  When the pork belly pieces become firm, the pork is ready to dry age in the refrigerator.

Remove the pork from each bag and rinse thoroughly with water.  Pat dry, and place each piece in a single layer on a cooling rack placed on the baking sheet. Return the pork pieces the refrigerator, uncovered, for 2 more days.

**At the end of the 2 days, set up your smoker according to the manufacturer’s directions using fruit wood chips  (i.e. apple, peach, cherry).  The temperature for the smoker should reach and maintain a temperature of 200 degrees F.  Place the pork pieces in the smoker and smoke until it reaches an internal temperature of 150 degrees F (about 3 hours).

Remove the bacon from the smoker and allow to cool to room temperature on cooling racks.  Store the bacon in a tightly sealed container (i.e. gallon zip-top bag, plastic wrap layers, etc.).  Bacon can be stored int eh refrigerator for up to 1 week, or frozen for up to 3 months.  Slice and use accordingly.