This is how we make the infamous "Free Bacon". If you know, you know.
The hardest part about this recipe is having the patience to let the belly cure for a week. The best part about this recipe is crushing beers while you load wood chips into your smoker all day.

Ingredients

1 Bottle Tree Heat....you already got that though, right!?!
5 lb Pork Belly, skin removed
1/2 c Kosher Salt

Directions

Combine Tree Heat and salt to make a nice paste.
Rub that sweet, spicy, salty goodness all over the pork belly leaving no nook and cranny neglected.
Place in a non-reactive container, (plastic Tupperware, glass baking dish) cover with plastic wrap, and refrigerate. If you can, try to put something flat on top with a weight to keep the belly nice and flat.
Flip the belly over every day or two for at least a week and up to 10 days. This will ensure the cure works it's way into the meat.
When you have a day to smoke it, rinse the belly off with cold water and pat dry.
Place directly on a rack in your smoker. Set temp at 200 degrees and smoke for 3 hours. Keep feeding those wood chips!
Turn up the heat to 275 degrees and smoke for another hour or so until it is golden brown. (The timer I use is "Return to the 36 Chambers: The Dirty Version...it has a run time of 1hr 8mins so that works out nice!)
Invite your friends over and give 'em some Free Bacon!!