I picked up a slab of belly for 3.79 a lb. Put it in a cure by following Digging Dogs cure calculator.
Let it cure for 14 days. It pulled very little water out of the meat and by day 5 the meat had sucked it all back in.
After 14 days I rinsed the meat then into the fridge for 5 days to dry nice.
No pics of the curing. All they were was meat in a zip loc bag.
Cold smoked for 12 hours.
First 6 was Pitmasters blend.
Next 6 was corn cob.
Used the expandable tub
Then into the fridge for another 7 days.
Sliced up last night.
Ended up with some nice end pieces for other dishes.
Kept one 2 lb chunk to dice up for sausage I think.
Blt's for supper tonight.