Didn’t take many pics, hadn’t really planned on starting a thread (there seem to be so many bacon threads). I did take a few, so have a look if you want. I’m 7 hours in, cold(ish) smoking, my ambient temps in nola are 90 pits been right at 100 all day; with amazen pitmasters choice. Using my Lang 36. Got the belly from Costco and it has been in Pops brine for 14 days, then 3 full days of drying in the fridge, on racks. Seasoned w garlic powder, onion powder, black pepper and coffee rub. Liking the color thus far.... Getting excited.