Here is the basic dry cure recipe. Mix this up and store it in a Ziploc in the cupboard. You will take from it what you need to cure with, the rest will wait on you till you cure more bellies in the future. I believe you said you had a gram scale. Mix together the following:
450 grams kosher salt
400 grams dextrose
75 grams pink salt
Mix well. Remember-- DON'T TASTE IT!
For a 3-5 lb piece of belly use 1/4 cup of the mix. Put it in a 2 gallon Ziploc and then add your other flavorings. For pepper/garlic bacon I would add a couple or three tablespoons of cracked pepper and 6-8 cloves of smashed garlic and or 1/8 c of dry thyme. Alternatively, the same peppercorn amount, several smashed bay leaves, a few crushed juniper berries, some sage. Or just go with crushed peppercorns. Put the belly in the bag and zip it closed. Shake very well to distribute the cure on all sides of the bacon. You will be able to feel it through the bag. Put it in the fridge. You want the fridge temp to be 37-39. Turn the bag over every day. Wait a week. It should feel firm at its thickest point.
Remove the belly from the cure and rinse very, very well in cold water. Dry it with paper towels. Trim off a tiny piece and fry it in a little plain oil. Taste it. If too salty you will want to soak your belly in cold water, in the fridge, for a couple hours, changing the water twice. If you do this dry the belly well again. If you wish, rub the belly with a generous amount of cracked pepper and/or other seasonings.
Mini-minion your cooker, add smokewood, and get the belly in there. Allow the temps to rise slowly to 150 then hold there as best you can for a while, then increase slowly to ~180-200. Remove the belly when the internal hits 150. If you have not skinned it do so now, if desired.
