Re: Briskets & ButtsRodger, Actually I did find a few. The wife is one of those "All natural meat eaters" Sooo the meat we buy has to be all natural as well <Whole Foods is expensive but the meat is very good> As far as the bacon cure we are trying this one out. It's 1cup of sugar <I know your wife is diabetic as I am border line diabetic> 1 cup of salt <the wife wants maple flavored bacon> 1/4 cup of maple syrup <the real stuff. Mix sugar and salt together, Coat belly with maple syrup, Next coat with the sugar and salt mixture and place in a plastic bag and pour the rest of the salt and sugar mixture into the bag and place in fridge for 3 days. Remove after 3 day and wash the bacon. pat dry and place bacon by the fan for an hour. You can use a dry rub on the bacon as well. I'm going to smoke it at 110 deg for 6 hours. This is for 1lb of bacon. I'll let you know how this turns out on wednesday after the smoke. I have also found some brine cures that don't call for nitrates either but I'm going to try this out first. BTW my wife picks me up a container of Xylitol for a sugar substitute it's at Whole Foods and cost is around 12.00 for a 1lb. You can google it and it will give you infor on it. What are you using for your bacon cure if you don't mind me asking?