Mary-- One stills cures but, instead, includes no curing agents (TQ, DC, Insta-cure, et al.) in the mix. The primary ingredient that makes a cure a cure is salt. One makes up a salt-based cure (essentially the same or a very similar mix as one would make if including an agent--i.e., with some sugar, spices, herbs, flavorings, etc.), rubs the belly, and cures for the required amount of days. This bacon should be cooked before consumption.
The color (usually) leans toward red though not the brighter color of meat cured with nitrite. Choice of smokewood can affect color when smoking no-nitrite meats.
The belly should be dry before smoking with a good pellicle. Hot-smoking rather than cold smoking is required--temps should be no lower than 140 to start (or soon after starting if using a MM) and should be bumped up to at least 160 to 200 as smoking progresses. An internal temp of 140 is the minimum, 150-155 at max for best quality. After smoking, the belly should rest no more than 5-7 minutes then should be immediately and completely chilled by placing the belly (cut it if necessary) in Zip-loc bags and plunging them into iced water. There they should remain till cold.
When the bagged portions are cold, the belly can be sliced, or not, and vac-packed (or tightly wrapped in plastic then Zip-loc'd). Whatever the amount one is planning to use in the short term ahould be stored immediately at <40F; the remainder should be frozen.
The flavor is a bit different than cured-with-nitrite bacon but I quite like it. Salt, again, is the defining item in anything cured--and so is its flavor/flavor-enhancing quality; this remains unaffected.
My pleasure, Clark. I'm glad you've enjoyed them.