This pork belly slab cured in a Tender Quick brine with maple sugar, peppers, and lots of garlic. I gave it 2 weeks just to be sure. It dried for 2 days, uncovered, in the fridge and then got a dose of peachwood smoke. That took about 3 hours before the internal temp was right.
We made a nice spaghetti carbonara. Menu choice was heavily influenced by this Kenji recipe show.