I ordered a slab of fresh pork belly from my local butcher and plan to follow Pop's tutorial (http://www.smokingmeatforums.com/a/making-bacon) and use his curing brine for 2 weeks. I'm going to swap the sugar and brown sugar for maple sugar and maple syrup for S&G. Since the brine will be made already, can I just throw a couple turkey breasts in with the belly if there's room, remove the breasts earlier and smoke them for lunch meat? I was thinking of setting all the meat in the brine this weekend, smoking the turkey next weekend and the belly the weekend after. As long as there is liquid between all the pieces of meat it should be good right?