I am in the process of cold smoking some belly bacon. I started with one belly, took off the rind, then dry cured according to the cure calculator. I put the cure on over a three day period. It cured for 10 days in ziplock bags in the fridge. I took them out of the bags and added some sugar to the meat and let it sit in the fridge for 2 days uncovered. It has been in the smoker since midnight last night using a combination of hickory and maple in the AMAZNS. Now waiting for the right color before it comes out. I am thinking it should be ready by early afternoon. I will post more pics of the final product when it comes out. I would like to thank Al Blancher for the helpful tips.
Edited by bobdog46 - 4/7/12 at 11:20am