Started with a fresh belly I picked up at local butcher Rinse off and patted dry then squared off and divided in 3. Pulled out scale and weight them each was 2 lbs each I'm using TQ which calls for 1 TBS for each pound of meat. Did each in separate bowl. I followed Bear's method of not mixing my sugar with TQ so I made sure to equally spread on slabs. Next I used 3 TBS of brown sugar since I like bacon sweat then added 2 teaspoons of maple sugar. Trying Maple sugar this time not pure Maple Syrup. I added 2 teaspoons of bourbon and some freshly ground black pepper. I mix this together and spread over slabs any mix that falls off scrap into bag I use my food saver bags for this vaccuming out a little air and then seal. I like this cause you don't get and seeping of fluids. I will brine these slabs a total of 10 days instead of 7. That is the day I can smoke them on my Traeger!