Update. Pork belly rinsed of the cure. Now its officially bacon! I read to cut off a few pieces to fry up before smoking to check the saltiness. I'm glad I did, it was too salty so I'm going to soak it in water for a while. Another thing I read is that when cooking it up there is no splatter like with store bought bacon because store bought is injected with so much water. It is true, no splatter, which is nice. Overall, the test pieces were good just too salty, which I'm soaking out. It also will be much better after smoking it.