I love my pork belly's but after seeing so many posts on here about Buckboard Bacon I thought I would give it a try. Started with a 8 pound butt I picked up on base yesterday for $1.54 a pound. Deboned and cut in half. Patted dry and rubbed down with Hi Mountain BBB cure per the instructions.. I use this on my pork bellies and it always turns out great. Packed in a 20 pound ice bag (Thanks Ice Daddy)and into the frig for 10 days. Will Flip at 5 days. Will post the taste test in a couple of weeks. Waiting on something to hit the floor!!!!