Homemade Bacon

Smoked a pork belly. Brined it two ways (with maple syrup and with some extra black pepper) for 10 days. Let it sit/dry, out of the brine, in the fridge for 24 hours. Smoked at 220 for about 2 hours until internal temp hit 145. Cooled, sliced, bagged, and tagged. Ended up with 4 bags of maple bacon, 5 bags of the pepper bacon (the pepper flavor really didn't come through), and 2 bags of bacon ends/ trimmings to use as lardon when cooking. My guess is that it'll save us about $80 by not having to buy bacon from the store. 10/10 recommend everyone with a smoker give it a try, especially with pork prices being so low.