Re: make'n a 6 lb slab of baconHi Richard, No problem.. wash the pork bellies... make a mixture of 60% salt and 40% sugar <white or brown> rub the mixture into the belly as I did above.. Place the belly into a clean leak proof plastic bag and store in your fridge .. 1lb per day for curing. so 5lbs = 5 days of curing. remove from bag at the end of curing. rinse off and pat dry .. let air dry for an hour or so until it gets a dry glossy look.. I made a rub of paprika, garlic granuals, onion powder, salt and pepper. rub the belly and smoke it with your wood of choice .. oak, hickory, apple or cherry.. apple and cherry are light in flavor and oak and hickory have a moce robust flavor.. smoke the bacon for as long as you like until you get the flavor you like .. for me it's 4 to 5 hours between 90 and 100 deg. After it's smoked you can remove the skin <I removed the skin before curing> reason being when I rub it I want the flavor to go into the meat and when smoking it as well.. either way works .. If you want a maple flavored bacon you can use maple sugar in the cure instead of the white or brown sugar.. Hope this helps you ..