Here is my recent Belly Bacon that I Cured and Cold Smoked myself. I will break this down into simple steps that a 5th grader could follow and complete. Enjoy! 1: Weigh each piece and apply the correct amount of cure of your choice according to MFG’s directions. 2: Flip every day and rub it for 10 day’s. 3: Rinse well with cold water and soak for an hour in cold water. 4: Rinse again, slice off a piece and pan fry to test for saltiness, if to salty repeat step 3 as needed. 5: Place in fridge overnight uncovered to form a pellicle. 6: Cold smoke with your favorite wood for as long as you like. 7: Yes it’s just that simple. This is the same process for Canadian bacon i.e Pork Loin or Buckboard Bacon i.e. Pork Butt. 8: Enjoy and get ready to make another batch as this won’t last long. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Now on how I did this. This is only half of the belly that I bought, the other half is in the freezer waiting. I measured out each piece and applied Hi-Mtn BBB cure according to the MFG’s directions. The rest is described above. I smoked it with my AMNS filled with a combo of maple and cherry dust and lit from both ends. This gave me a perfect 9 ½ hours of TBS. Now back into the fridge overnight to firm up before breaking out the slicer. Once you make your own you will not buy packaged bacon again. Enjoy!