Rinse off pork belly and dry well. Place the cleaned pork belly in a zip lock bag, add the kosher salt and the salt-free dry jerk seasoning. Rub the salt and seasoning into the belly so it's completely covered. Seal bag and place in the refrigerator.
Refrigerate the pork belly for 5 days, turning the bag over every day to help distribute the spices.
After 5 days, remove the pork belly from the bag and wipe off the salt and seasoning mixture.
Set up a smoker using hickory, apple, or cherry wood chips and place the pork directly on the grill rack. Smoke at 225F degrees for 2-2.5 hours, or until it reaches an internal temperature of 150F degrees.
**Can use an oven instead of smoking the bacon: Preheat oven to 200F degrees. Place bacon on a rack over a baking sheet and roast for 1.5-2 hours, or until it reaches an internal temperature of 150F degrees.
The skin can be cut off or left on (if left on it will be a little chewy and tough but adds great texture to the pork). Slice bacon and cook as usual.
Leftover bacon can be stored in the refrigerator for up to a week in a covered container or in plastic wrap. Can also be frozen for up to 3 months, in a freezer proof bag or wrap.