Already typed this up once and somehow deleted it so this version will be shorter.
7 3/4lb pork belly from local butcher. ($20)
Got the dry cure recipe from Cowgirl's Blog, (Thanks Cowgirl!) Used it on half of the pork belly, an experimental one on the other half.
Cured 10 days. Used smokepistol / Cherry wood and 12 hrs in smoker @ 70-80 degrees.
I'm going to use the a-maze-n with cherry on the other half tonight.
I'll definetly do it again.
Test after 10 days
5 packages liced and ready for freezer!
Thanks for looking!