Picked up these sort of thin pieces of belly with the ribs attached so I figured I'd try a variation of bacon on a stick using Pops wet curing brine. Here are the pieces; Mixed up a batch of brine, plopped them in and weighed them down. Since they are thicker and meatier than spares, my plan is to do a modified 3-2-1. Maybe 3.5-2.5-1 or something like that. I will play it by tenderness. Be back soon when they hit the smoker!