Fairly new.. been smoking basic baby backs and butts for a few years using a std. Weber dome. Apple, hickory, oak as my seasoning. Last week I jumped the shark and bought about 80 lbs of butchered hog. The processor took the belly and didn't cure it but did slice it thick! I've since ordered Prague #1 to start the curing process once it arrives but all of the articles on smoking bacon start with a whole belly. Anyone have suggestions on what to do with about 15 lbs. of raw, uncured sliced pork belly?