You guys and your bacon posts, Look what you made me do! I went to the store and bought a 11.5lb pork belly and a 9lb pork loin. I was going to remove the skin from the belly, but after a few minutes into it, I scrapped the idea. I don't relly like skin on anything, so hopefully it will be easier to take off after I smoke it. I cut the belly and the loin into more managable pieces and weighed them. I added 1/2 oz of tender quick per pound of meat and about the same of brown sugar. I added a little extra brown sugar to each one because I like sweet bacon. Not sure if it will make a difference, but I might as well try. Some of the pork loin I cut into chops for dinner last night. Smoked them with a 50/50 mix of apple/cherry. Yum! Very juicey! I also smoked some vegetable skewers. Wasn't sure about this, but they turned out great. Some dirty rice, buttered bread, a tossed salad, and we had a nice dinner. The bacon's went into the fridge where I am going to turn them daily until next weekend. Can you see the nipples? Dinner from last night. It is going to be a long wait to throw those bacons on the smoker, but good things come to those who wait, right? See you next weekend!!!!!