Well ive been in hiding for a while. There have been some "more important" things going on if you ask my wife. But since the last belly i got from my second source ended up not looking so good and gross, i was sort of discouraged, and it turned me off from that butcher. Well after some time away, and really starting to miss some really good bacon, my wife happened to stop by the butcher that i got my first belly from, and they had some! So i told her to grab me one. This butcher has real nice bellies, but doesnt have them all the time. So i got it home and its a really nice belly, nice and thick! So what i ended up with was a 10lb belly, (cost me $15), I thawed it out, rinsed it off, and cut it into 3 nice slabs. I weighed each peice and measured out 1/2 oz of TQ for each lb. I rubbed each peice down with its measurement of TQ, then rubbed on some brown sugar. I then bagged them up and stuck them in the fridge for 10 days where they will be flipped and rubbed each day. I cant wait! Then i will do a nice long cold smoke. Im going to coat the one slab with coarse black pepper. The last time i made bacon i tried a small peice covered in pepper and it turned out really well. Here is the Q-view so far! Nice belly laid out. Side view of the thickness. Cut into three peices. TQ all measured out for each peice. Rubbed down in the TQ. In bags and ready to go! I will have more when i pull it out and get it ready to smoke! Good to be back playing with my meat!