I picked up a slab of belly for 3.79 a lb. Put it in a cure by following Digging Dogs cure calculator. Let it cure for 14 days. It pulled very little water out of the meat and by day 5 the meat had sucked it all back in. After 14 days I rinsed the meat then into the fridge for 5 days to dry nice. No pics of the curing. All they were was meat in a zip loc bag. Cold smoked for 12 hours. First 6 was Pitmasters blend. Next 6 was corn cob. Used the expandable tub Then into the fridge for another 7 days. Sliced up last night. Ended up with some nice end pieces for other dishes. Kept one 2 lb chunk to dice up for sausage I think. Blt's for supper tonight.