You are going to need the book by Ruhlman and Polcyn.
5 pound pork belly (either certified trichinosis free or freeze it for the appropriate time at the appropriate temperature, tables at USDA but 3 weeks below 0F is a good rule of thumb)
1/4 cup Basic Dry Cure (see Charcuterie)
1/2 cup maple syrup
When the belly is firm, take out of the bag, rinse and let dry (an extra day or two in the fridge, if it is raining won't hurt). Note that this drying is critical to the smoke 'sticking'. It should look a bit like a second skin and is called a pellicle (with thanks to Amy Sipes for reminding me of this). Allow to return to close to room temperature, while you fire your smoker.
Alternately roast in a medium oven, 325 F, until internal temperature at the thickest part is above 150F. You could use liquid smoke, but I've never done so. The roast is much better than commercial bacons, I don't like it as much as the smoked, but if is raining you might have no choice.
I still use commercial bacon for some things, such as this pate, where I don't want the smoke and need uniform thin pieces, but use is very minimal.
The pork belly came from Dietrich's . You really want to buy from a butcher that is proud of her meat.
"If bacon were declared a vegetable, I could become a vegetarian" Matthew Scudder
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.