Curing pre-sliced pork belly

I was given some already sliced pork belly, which I currently have in the freezer because I had no idea how to cure it. A coworker said cure it in a bucket of salt and water for a long time. Then smoke it. I am skeptical, especially about the smoking part. So, my question is this.. I have a brine/cure recipe for canadian bacon, should I just do a wet cure using that? What about smoking the bacon once it's cured, do I cold smoke it? What about binding it all together with butchers twine, and smoking it on my smoker.

Any advise you all have would be great, since I don't have any clue. I usually get a uncut pork belly.