Finally got new meat market I our area & they just so happen to carry bellies so I cut one up into three chucks to try differently The first is just black pepper the second is plain & the third is brown sugar & maple Here's the begins Soaked it in pops brine for 14 days. Took it out today to starting working the pellicle. Rinsed & patted dry. Then cut off a piece & fried. May I assume that the BACON taste comes with the smoke? What I tried was more Hammy tasting? Fingers crossed for a good smoke tomorrow!!