I'm going to use Bear's recipe for my first attempt at some bacon. I'm getting a couple of bellies from a local business that makes salt cured bacon and country hams. I believe they're about 20#s each. Not sure of price, probably between $1.90 & 2.00 per lb. Since this is my first go, I'm thinking that maybe just do one and see how it comes out. Should I freeze the other or just keep it in the fridge til I'm ready to make the second? These are pretty good size with skin. Got these before and the guy that ran the slaughterhouse I used (went out of business ) would brine/cure and smoke 'em. Now it's my turn. Gonna use the MES40 I just bought and wondered if I should just put my amnps in with no heat or use real low heat. Decisions, decisions... Thanks for any help/suggestions.