Decided to try Pop's brine for some bacon. I've always done the dry brine in a bag and did the flip flop stuff for a couple of weeks or so. This was SO much easier! Made the brine, dropped in the belly pieces, and then waited 3 weeks. Pulled a piece out Friday night, rinsed, patted dry, then left it in the frig until around 10 Saturday night. Then she went into my big vertical with only an 18" Amazen tube of pecan pellets. Definitely a cold smoke. It was 52 here last night, and the tube, in my big vertical, only raises the temp around 8 degrees. Got up after 6 hours, pulled and stuck it in the frig. I then went back to bed! Sorry, bleary eyed and didn't get pics except before the smoke. Got up this morning, put the belly piece in the freezer to firm up a bit, then sliced! Fried a few strips and end pieces, then made a killer BLT!