I scored 2 cases (65-70 lbs) of green pork belly "rind off" at Restaurant Depot in San Antonio last week for like $2.29 lb, and have had them curing for 7 days with tender quick on a dry cure. Tomorrow is a soak and rinse thing for 3-4hours then season up with pepper, onion powder, and garlic of course. and let chill out over night. I have never attempted this much poundage before., and told my buddies helping that the hardest part is the slicing and vac-sealing. There WILL be plenty of pictures to follow starting Sat. when they go in the smoke. I think all toll I have 18 belly chunks to fit in the old wooden smoke house. Y'all bring the bier & Follow me on this one.