After a week, take out of the curing bags and rinse with cold Water , thouroughly removing all salt and such.
re-season with Black Pepper (i use a decent amount)
Prepare smoker at about 250, with apple or fruit wood.
Once you have a clean smoke, place pork bellies in smoker until internal temp is 155-160 degrees.
Place on cooking sheet until cool
Bag them and refrigerate
Slice against the grain, and cook as you normally cook bacon (sheet in oven is best)