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Thanks. I'll grab a scale and hopefully report back when it's done and all is well.

Sorry, forgot to say 4 lbs. after a thorough rinse/dry put in fridge overnight on rack before smoking.

Ruined the first one, ugh. Picking up a fresh pork belly tomorrow. Thinking adding a little real maple syrup on the pork first. I assume just use a small amount before spices? Then: 1/c cup kosher salt. 1/3 cup lt brown sugar. 3 tbsp pepper. And this time 1/2 tsp pink curing salt instead...

Just took another bite. Sadly, this is going in the trash. But I'll try again soon! Haven't ruined anything in a long time, and this one ticks me off. I hate wasting food. Live and learn. 127995‍♂️

Well "maybe" that explains it!! What a dope. Back to the drawing board. Thanks!

And about 3 1/2 lbs.

Stupid me for lacking info I used 1/3 cup kosher salt. 1/3 cup light brown sugar. 3 tbsp pepper. 2 tsp pink curing salt, which I may have added a little more? 6 days, rinsed very well before smoking.

Smoked my first pork belly yesterday. Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking. Appreciate any comments/suggestions. Thanks.