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Does it still have a fat cap on it? If so...you can smoke it. If there is no fat, what I would do is lay a few sliced of bacon across it when I smoke it. The bacon fat will keep the meat moist and you should be good to go.
I find it easier to buy the bellies in bulk (cheaper) and only cure what I can put in the smoker. Then I freeze the uncured bellies for when I need to replenish.
So along with what everyone else is saying...yes you can freeze and cure at a later time.
For you great-lakers...the Great Lakes BBQ Association has planned cooks for people in the area. PLus it's a great place to find info comps in the area.
http://www.glbbqa.com/
Pretty good bunch of people too. You might recognize a lot of them.
I can't tell you much about the video card...but the game is friggin awesome...as soon as the wife and kids goto bed, I am in full combat gear (not really) and play my xbox360 into the wee hours of the morning. It is addicting.
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