Wearing gloves, rub the goat or lamb belly with exactly 6 ounces of the cure, or 1 cup for the total 2 lbs of meat. (Weighing the seasonings helps ensure things don’t come out too salty.) Rub the cure in well, massaging it in to ensure proper seasoning. Refrigerate the meat for 2 days. If using fat caps, score the meat with a cross hatch pattern to help release fat.
Meanwhile, cover the wood chips with water and store in a cool place in a covered container that won’t absorb scents, like a metal mixing bowl covered with cling film, for example. The woodchips can be prepared 24 hours or more in advance.
To prepare the bacon for cooking, drain the woodchips and reserve, then start a grill. Remove the goat from the fridge. Move the coals to one side of the grill when they’re very hot to get one side as cool as possible, then put a handful of drained wood chips on the coals.
Put the grill rack down and lay the cured meat flat on the grill grates, making sure to place it on the opposite side of the coals. Smoke the bacon, keeping the heat as low as possible for 45 minutes-1 hour, turning the meat occasionally and adding more wood chips as needed to get a good, consistent smoke. Meanwhile, preheat the oven to 300.
Remove the meat (it should be nice and browned from the brown sugar and smoke) to a shallow pan, fill with an 1.4 inch of water, cover with parchment and then foil, and bake for 1 hour. Allow the bacon to cool, then refrigerate or freeze until needed. The bacon will keep for 2 weeks in the fridge, and 3-4 months in the freezer, tightly wrapped in cling film, and then wrapped in a freezer bag. The best way to keep it frozen would be to vacuum seal it.
Breast (brisket) tongue, fat caps from the loin, and boneless ribs can be cured exactly like belly and trim meat.