Ordered 2 bellies today. Should be around 25 lbs or so. I'm going to freeze one, as this will be my first stab at bacon, and my first smoke other than ribs and chicken and snacky foods. I'm going to be cold smoking using a masterbuilt cabinet smoker with AMNPS. Struggling between GMG gold blend or apple pellets. Opinions? Although I do have the option of using my GMG, but the lowest temp I can get is 175* Due to lack of fridge space, I plan on dry curing. I've read using instacure #1 will result in "hammy" tasting bacon, while tender quick results in a more traditional tasting bacon. True? Just trying to get my plan set before I pick the bellies up next week. Any advice is appreciated.