3 pounds lamb bellies, silver skin removed
1/2 cup of Ruhlman's basic cure
 (8 oz kosher salt, 6.5 ounces dextrose, 1.5 ounces Instant Cure #1)
1/2 cup of brown sugar
4 bay leaves
4 sprig thyme
2 cloves garlic
1 sprig rosemary
2 tbsp black pepper

Coat one pork belly on all side, put into a seal-able vacuum bag, add any remaining cure, vacuum seal and shake well.   After being sealed, put in the refrigerator for 3-5 days, flipping 1-2 a day to move the liquid around. When done, the meat feels stiff to the touch.

Remove from frig, layer and roll into a cylinder, and then smoke at 250 F over fruit wood until internal temperature reaches 150 F. Cool, slice and eat...