I decided to do the other half of the belly I had left since my first attempt at bacon. Instead of coating with black pepper like I did the first time, I left it 'naked.' The first smoke turned out awesome and the bacon didn't last long. The first attempt was cold smoked with all hickory. This time I was torn between using hickory or apple wood. I compromised and used a mix of both. Though not quite as good as the peppered bacon, still would give it an 'A' for flavor. I'm hooked. The second 1/2 belly ready to get happy in Pop's brine. After 8 hours in the smoker. After 12 hours. Had to cut it in half as my 30+ year old Rival slicer isn't long enough. Some of the finished product. Guess what's for breakfast tomorrow.