In a small bowl, combine salt and sugar. Spread honey evenly over pork belly, then coat with mustard. Spread the salt and sugar mixture generously over the mustard. Place into a re-sealable plastic bag and refrigerate for 3 days.
After 3 days, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a wire rack-lined half-sheet pan and place in front of a fan for 1 hour to form a pellicle (thin coating). Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer-safe bag in the refrigerator or freezer.
Place the strips of bacon onto wire rack-lined half-sheet pan and place into a cold oven. Turn the oven to 400ºF and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.