I got the belly's at an Asian market. They will sell you ANY part of the pig. I rubbed it with Hi-Mountain Buck Board cure, Wrapped it in plasic wrap and stuck it in the fridge for 10 days. After the 10 days I soaked it for 1 hour, changed the water and soaked it for another hour. Pat it dry, I wasn't ready to smoke so I wraped it again and put it back in the fridge. Today 1 hour before I set up my smoker I took them out and let them get to room temp. Got the smoker up to around 190 and without smoke for the first hour in they went. After the 1st hour, started the smoke. Smoked untill the internal temp. reached 150. Da-Ta, now I have Hickory & Apple smoked bacon. The hardest part is the 10 day wait for the cureing. You really should try it. But remember "NO Q-VIEW, DID IT REALLY HAPPEN"?