Forgot to take some stages of pics but the important ones are there. Cured up 50 lbs of bellies with a couple different flavours, 10 lbs being hung up for pancetta and the other 40 into 10 lbs slabs. Sriracha and garlic, honet chipotle, and 2 basic ruhlman bacon seasoning. Those 2 I'm just going to double smoke. I pulled the bellies out of the cure on Thursday and back into the fridge for 2 days. Got them ready today for hanging and squared up one side to fit the dowel better. Of course I cooked up the trims and stumbled across something odd. The sriracha didn't turn the usual pinky Color when it was cook like the others done or like I have done in the past. I contacted a trusted source about my anomaly. With his advice I cut the belly in half to check the interior color. I think it looked ok, so I put the one half in on the doll and just laid the other half on the top of the 4 other dowels. Going to do a 10-12 hour smoke total. I'm going to pull the sriracha after about 3-4 hours. Then leave the HC on for about 2-3 more then leave the last 2 on for about 10-12 depending on the Color. I'll take them back to work on Monday to slic and package up.