OK so I picked up two 8 pound pork bellies trimmed/skinned tonight. $1.89 a pound by the way. I have talked to a few of you in the chat here, and in the posts. I am try to decide the best way to dry cure these, and what ingrediants to use for the cure, and the best method to store them while they are dry curing in the fridge. I am making one hickory flavor, and one maple flavor with Grade A dark maple. Storage - VacuSeal them in two or four different food saver bags? Tupperware them on a rack inside a container? Ziploc? Reynolds Cooking Bags? Dry Cure - 50% sugar, 50% sea salt? BB Cure? For the maple flavor, do you coat the belly before the salt/sugar? About how much do you rub into it? Do you want it to sit in the drained fluids, or keep it out of it, or if vacusealed do you drain the fluids every now and then or just let it ride? Any other help, tips, or tricks would be greatly appreciated. I am goign to start this tommorrow afternoon.