Second attempt has just begun, i have about 5 lbs of pork belly curing as of tonight, hope to cold smoke it on Saturday. Made a dry cure of about 1 lb brown sugar, 1 lb salt, and 1/4 lb white sugar. Then about 3 tbs black peper. On one of the bellys I rubbed some mustard, then the cure, on another belly I just used a little bit of extra virgin olive oil, then the cure. Finally I also have about 3 lb of loin where I though to be adventurous, and took about 5 tbs of above mentioned cure, 3 tbs salt, then some cherry brandy and some Indonesian (spicy) chili sauce. Choose these days to start, even though its getting a bit hot outside to cold smoke, hoping that maximum temp of 40 C will still be just about ok..