Picked up a belly while out shopping at an Amish market a while ago. Trimmed it up and rubbed it with buckboard bacon mix. In the fridge it went. Also did three 2lb pieces of CB in a mixture of TQ and my rub minus the salt. No pics though. Today they will be going in the smokers, plus a couple of meatloaves. The belly bacon is in the Bandera now being smoked with a mix of apple and hickory. Later today the CB and meatloaves will go in the Brinkmann. I'll try to remember to take pics then.