Combine the soy sauce, honey, garlic, pink salt, and kosher salt in a blender and blend until combined. Transfer the brine to a large food-safe container with a tight-fitting lid. Add the pork belly and make sure it stays submerged. I use a plastic container filled with cans to weigh it down.
Cure the belly in the refrigerator for 8 days.
Drain the pork belly in a colander or large basin and rinse well with cold water. Blot it dry with paper towels. Place the belly on a wire rack over a rimmed baking sheet in the refrigerator or in a cool place in front of a fan (the goal is to create good airflow), and let it dry until the surface feels papery and tacky, at least 4 hours, or overnight.
Set up your smoker following the manufacturer’s instructions and
Transfer the bacon to a clean wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
To serve, thinly slice the bacon against the grain and cook in a skillet over medium-low heat until crisp. Bacon will last up to 1 week in the fridge; simply slice off pieces as needed.
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