I had no idea that it was even possible to make bacon at home but I learned it here on the forum. I think I read every thread concerning belly bacon before even asking my local butcher to get me a belly. One ten pound belly for my first attempt. I cut it in half and drycured it with Tenderquick and maple sugar, one half for 7 days and the other half will smoke tomorrow at 9 days. I smoked the first half yesterday for 7 hours after 7 days of curing and it came out spectacular. Thank you everyone for the help and I promise more and better pics next time.