In my neck of the woods pork bellies are very hard to find so I picked up a Prime brisket from Sam's Club and cured the flat. My ratios were 1.7% salt, 1% sugar and 0.25% Cure #1. The only seasoning was black pepper. This was cured and turned daily for 12 days, rested 18 hours and cold smoked for 12 hours. The day was perfect I had my smoker all set-up and started an A-Maze-N pellet tube at 0230, hung the brisket, and went back to bed. The meat temp never got above 36° the entire time. I let it bloom and mellow for 48 hours, then sliced and froze.