I've found that without a slicer, the best way to slice streaky bacon from a cured belly is by rolling it into a tube and wrapping it with cling flim then slicing.
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_DSCN0115.jpg)
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_DSCN0116.jpg)
It works pretty well, and as per all the previous posters, it's so easy to make and beats any of the shop bought stuff. You can knock up a really simple cure with some Sugar, salt and cure#1 then you can adjust the saltiness/sewwtness to suit your own pallate... If you've got the facility to cold smoke - even better !