A couple of points, Butzy.
First off, the addition of sugar to a cure is not for sweetness. It's purpose is to help keep the protein from tightening up too much. In plain English, the final texture is softer. With straight salt, if you don't pre-soak the meat you'd need a chainsaw to cut it.
Here, for instance, is my basic sugar cure:
15 pounds salt
6 pounds brown sugar
8 oz ground black pepper
2 oz cayenne
1/2 oz (approx) rubbed sage
Next: There is a fundemental difference between hot smoking and cold smoking. In general, hot smoking is, essentially, a cooking method, used with foods destinied for more-or-less immediate consumption. Cold smoking is a drying process, used for foods destined for long-term, non-refrigerated preservation. Hot smoked foods not eaten immediately should be kept in the fridge, or frozen for long storage. Cold smoked foods can be hung just about anywhere, but cool conditions are better. Note: When you hang fall-cured foods, there will be, in the spring, a secondary sweat. This is normal and expected, and doesn't mean the food has turned.
Side comment: Lean pork belly? Isn't that an oxymoron?
Anyway, the procedure for dry curing: The protein should be totally covered by several inches of the cure, which should be rubbed in to the surface and any cavities. At least once a day, shift the cure, adding more if necessary (some of it will flush away with the drawn liquids), and again cover the protein. How long to continue this depends on the end-goal. For hot smoking, as little as one day will do. For long-term preservation, three weeks might be none too short.
Whenever you're ready, remove the protein from the cure. Brush it off (or even rinse it, if that's your inclination) and hang the protein overnight. Short-cured meat should be hung under refrigeration. Long time cure can be refrigerated or not, so long as it's kept cool. The liquid protein remaining on the surface will form a film, which is called a pellicle. At that point you're ready for smoking.
Hot smoking should always be done over indirect heat. How long to run it depends on your thermometer. Remember, we're actually cooking the pork.
The nature of smoke flavoring: This is perhaps the most misunderstood part of the process. On one hand, the longer the product is in the smoke, the smokier it will taste. But there's a proviso: Animal protein can only absorb so-much smoke at a time. After that, continuous smoking adds nothing to it. But if the protein rests in a smoke-free environment, it will then absorb more smoke. Because of this, some celebrity chefs have claimed that after two hours the meat won't take anymore smoke. But that's incorrect.
You can develop any schedule you like. Personally, I smoke for two hours, let it rest smoke-free for a half hour, then smoke again. You can rest for longer periods (I have a friend, for instance, who runs the smoke two hours on and two hours off), but a half hour is about the minium.
One thing to keep in mind: Like baking, smoking is as much an art as a science. So you've find yourself doing a lot of experimentation until finding the precise methodology that works for you.
And, just to confuse you even more, all of this can be done with a wet cure (i.e., brine) as well, but there are slight variations in the technique.