Since I am a newbie I will do a step by step of the process with pics next batch. the biggest thing I did on this batch was I cut into 3rds with each about 3 lbs each, used real maple syrup, brown sugar, and a little bourbon. I used food saver bags and vacuum a little air out and sealed. I used pink curing salt, but next time will try Tender Quick. I haven't perfected my cold smoking technique, however tried cold smoking cheese this past weekend. I cured for 7 days and then I rinse and soak my slabs for about 45 minutes then dry and placed in fridge for 24 hrs. I have a Traeger and used Apple wood pellets and placed on smoke setting and was able to keep at 140-150 until I got to 150 internal temp. I did this in evening as was too hot in afternoon. This recipe I took from a YT video and modified it a little. It was a guy who used his Traeger grill to do a slab. Pork Belly was from Costco as the always have plenty of them. I however found local butcher who carries bellies and next Wednesday will pick a slab from him to try.