Thanks for the comments guys. It is pretty easy to make and with a bit of trial and error, you will likely be making bacon much superior to the store bought stuff.
I really do need to get a copy of Charcuterie shipped over here. There is a lot I need to learn about different cures and approaches. Luckily, pork belly is pretty inexpensive here. It goes for a smidge over two dollars a pound, though it is sometimes sold in smaller 1 kilo chunks for "Lechon Kawali". I will grab a few of those next time since they are often cheaper than a larger slice of pork belly and easy to handle. When we come back to the States in a couple of years, I am sure that "sticker shock" will hit me good.
FeCheF, I know a number of smokers in the East/Northeast area. They often complain about prices too, but they are still smoking. Here it is both price and quality considerations. There is cured bacon but no smoked bacon where I live in the Philippines and even that takes some hunting. I am sure there are some specialty butcher stores in Pennsylvania offering true smoked bacon. If you see some, you might try a bit of it. That might just change your mind about the time and cost to make it.
R2-bayou, if you decide to cold smoke your bacon, which I think lets you get a nice even smokey flavor to it, take a look at cold smoking. Then if you want to finish by bringing the bacon up to 150F internal you are set. When I did that with my oven with a 4 pound piece of pork belly, it took almost 3 hours, much longer than the 90 minutes to 2 hours I'd read about to get to the specified internal temperature. But at normal smoker temperatures (200F to 225F), it should get a pretty good smokey flavor over the 2 to 3 hours.
I don't have the A-Maze-N smoker box
, but adding one of them to a cabinet setup would probably work well for cold smoking. I am seriously considering shipping their pellet smoker box with a supply of smoking pellets over here. Todd, the maker, is a very nice guy who "gave" me some hickory chips he wasn't going to use for cost of shipping. I have a couple of online smoker buddies who are using them to do their cold smoking for meats and cheeses.