I just bought 70.5 pounds of skinless pork belly from my local ethnic meat market. Good thick stuff, too, lots of marbling and a good layer of fat that wasn't trimmed off when they were skinned. I'm thinking the first batch will be 10 lbs bacon cold-smoked with a peach/hickory combo. Also I'll do 5 lbs pancetta cured with garlic, rosemary, thyme, black pepper, juniper, and a couple of other things (more seasonings and cure #1) before being rolled and hung to dry. No Q-View yet, I'm just excited. Should be awesome... too bad my wife doesn't like bacon... cause my fridge and freezer are PACKED now. They were already mostly full of dry-aged ribeye, pork shoulders, sausages, chicken, etc... Q-View is coming soon, though!