WELL .... A LITTLE BETTER .... HA HAHA
how about the exact measurements... the Pros are gonna want to make sure there is enough cure for the proper weight of belly.
myself i do a dry rub cure for bacon and there isnt a whole lot of fluid that comes out. this belly is not going to be rock hard or totally dehydrated. i flip the bacon daily, and let it brine for 10 days to 2 weeks. as long as there is proper amount of cure and the fridge is at a proper temp it can stay for a long time.
pictures always help too... EVERYONE LOVE PICTURES HERE... LIKE THEY SAY A PICTURE IS WORTH A THOUSAND WORDS...
dont panic ... someone will be around. BUT do as i have mentioned, measurements of ingredients, tble spoons, t spoons, grams, ounces, whatever the actual brine is that you made and used.
another thing you will be reminded of is always keep track of your process for future. the recipes, how long it brines, temps when smoking, outside temp... blah blah blah.
keep a smoking bible going as your own reference for your own smoker.
hope this is helping....also read as much as you can on the site, it has a great search engine. and dont be shy about sending a PM to any of the GURU'S on here. this is a wonderful, helpful brotherhood you are signing up for :0)