So I decided to attempt curing my own bacon. Since it was my first attempt, I did not want to invest too much money into screwing up several bellies because of inexpierence so I just cured one smaller belly. After trimming the bellly, I ended up with 5 pounds so I made a simple cure of: 5 tablespoons Tenderquick 5 tablespoons Dark Brown Sugar 1 tablespoon black pepper I cut the belly in half, rubbed on the cure, wrapped and set in the fridge for 2 weeks. After a pretty good bath, I smoked the belly for 8 hours at 150* using hickory. I don't have a meat slicer (yet) so I cut each half in half and put in the freezer for about 6 hours to stiffen up. Then I brought out the vegetable mandolin to get some uniform slices. I sliced at two thicknesses: This is what I got from 1/4 of the belly. The extra trimmings were made into bacon bits for salads and pizza toppings The bacon was the best I ever had I want to give a hearty thank you to all the people who posted their previous bacon expierences on the forum. If it wasn't for you, I would have not have the guts or the know-how to even pull this off. Next time, more bellies for sure. For those of you thinking about doing this...it was not hard at all...you just need a lot of patience. Those two weeks waiting for the belly to cure was two of the longest weeks of my life...but well worth it.