4 pieces of pork belly in Pop's Brine, and 8 pounds of Pork Loin rubbed with: 1 Tbl. Morton Tender Quick per pound 1 tsp. dark brown sugar per pound 1 tsp. garlic powder per pound 1 tsp. onion powder per pound Found the mix on-line, posted by "Habenero Smoker". Have used this one before, and it is excellent. Not sure how I will smoke the bellies and loins after curing. Have plenty of time to make up my mind.