Lots of threads...so what's one more? Probably a bit over my head but gotta start somewhere I suppose. Working on rounding up all the equipment, no room in the fridge so I have another fridge coming, got a slicer, picking up a stainless steel table to work from. Decided we will be using Pop's brine. Which leaves the meat. Spokane is not blessed with a lot of butchers. One wants [email protected], rind off. Another wants [email protected], again with no rind. Both of these are not frozen. Then there is Cash & Carry. Last I asked was [email protected], rind on and frozen. Keeping in mind we are Virgin bacon makers what do you fine folks suggest? I think the weight of all the pork bellies were around the same, 9-12 pounds or so. Any and all suggestions welcome. AMNPS showed up yesterday. Will be using a first generation MES40 with a mailbox hanging off of it. Have a variety of pellets available, will be picking up a bag of apple next trip to town. If I left out any needed info please do speak up. Thanks in advance for any and all help.