Well now it's my turn at makin some bacon! Picked up a 14 lb belly from a local processor, cut into slabs and removed the skin! After removing the skin the slabs were @ 3lbs apiece +/- 2 ozs. 2 will be done in a Maple, Brown sugar.(Thanks to TJohnson for the Country Brown cure!) The other 2 will be with Garlic, Onion and CBP. Here they are with their ingredients The 2 on the left will be the Maple, Brown sugar. The 2 on the right will be the Garlic, Onion and CBP. All rubbed up with cure and ready for a cold nap! Oh and my friend Sam in the back! Now to wait a week or so till smokin time. Will post back up when it's ready! Thanks for lookin.