- In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.
- Transfer cider mixture to a very large container, and add iced water.
- Once ice has melted and brine is cool enough, submerge the pork belly in the brine.
- Refrigerate for 3 days.
- Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.
- Place dry applewood chunks in the firebox of a cold smoker.
- Insert pork belly and smoke for 3–4 hours.
- Remove from smoker and place in the freezer for up to 2 hours.
- Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks.