Picked up this frozen belly around thanksgiving but am just now getting around to having time to do it. Its not the thickest belly, but it will do. I got it all cut up, TQ and brown sugar measured out, and have it all wrapped up in bags. Into the fridge for 10 days, and then into the smoker. I cut this belly into some smaller slabs then usual, i found that if they are just about the same size as the gallon bags then the zip lock on the bags get cure and sugar on then and then they dont want to close right, plus it will make it a little more manageable when it comes to slicing. I will probably do a slab of two of pepper bacon, my favorite. And for some of the real thin sections i think ill cut them out and leave them in a big chunk, then i can pull them out whenever, dice them up and give them a quick fry, and throw them in some baked beans or salads. Well here is the view so far, not too much going on. Belly. All slabbed up. Ill post more when i get them out and into the smoker and sliced up!