Step 1: Trim and Shape the Pork Belly Start by taking your pork belly and trimming any excess fat or irregularities. You want a rectangular shape that's roughly even in thickness.

Step 2: Mix the Dry Rub In a bowl, combine the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder. This is your dry rub – it's the secret sauce to flavoring your bacon.

Step 3: Rub it In Lay the pork belly on a baking sheet and generously rub the dry rub mixture all over it, making sure to coat both sides evenly. Don't be shy – get in there and massage it!

Step 4: Wrap it Up Wrap the seasoned pork belly tightly in plastic wrap and place it in the fridge. Let it hang out in there for 5-7 days. Yep, you read that right – patience is key.

Step 5: Preheat the Masterbuilt Smoker About an hour before you're ready to smoke your bacon, fire up your Masterbuilt smoker and set it to a temperature between 200-225°F (95-107°C). Add your wood chips (hickory, applewood, or your choice) to the smoker box or a foil pouch with some holes punched in it.

Step 6: Prepare the Pork Belly Take the pork belly out of the fridge and let it sit at room temperature for about 30 minutes. This helps it smoke more evenly.

Step 7: Smoke 'Em Up Place the pork belly on the smoker grates, and insert a meat thermometer into the thickest part. Close the smoker lid, and let the magic happen. Smoke your bacon for 2-3 hours, or until the internal temperature reaches around 150°F (65°C).

Step 8: Cool and Slice Remove your smoked bacon from the Masterbuilt smoker and let it cool for a bit on a clean surface. Once it's cool enough to handle, slice it into your desired thickness. Thick or thin, it's your call!

Step 9: Store or Devour You can store your homemade smoked bacon in the fridge for up to two weeks or freeze it for longer. But let's be real – it's so good that it probably won't last that long. Enjoy your smoky creation on sandwiches, salads, or just on its own.