Well, my bellies have cured for 2 weeks in Pop's brine and I just took them out. I did a test fry and the salt level is perfect. They are in the fridge drying out and tomorrow they go into my MES. I'm going to use a mix of Hickory and Cherry pellets in the Amazen. I plan on setting the temp at 100 for the first 4 hours then bringing it up to 118 for another 4 hours. If I'm on the wrong path please speak up and share your experience and wisdom. Fingers crossed.
Got bellies thawing. Doing many different methods. starting thread.