BCB "Bearcarver's Bacon" I did my first BCB a few months ago on a small belly and it turned out great and also gave me the confidence to do more. I bought 4 bellies and was going to do all 4 ,but I ran out of bags. So I did 2 and froze two. I did one regular and one peppered. Did the 9 day BCB cure with TQ and brown sugar. I varied the BCB step by step a little. After I rinsed, soaked and dried the bellies, I then gave them another coating of brown sugar,peppered one and put them back in the fridge for one more day.(had other things to do) The fry test before soaking tasted pretty good. Maybe just a tad salty??? but I love salty bacon,family doesn't so I gave them a 45 min soak. This time around I used my 550 watt "hot-wired hot plate" in the GOSM instead of the propane burner. It worked pretty good. Smoked for 7 hrs. with apple wood chunks. Temps in the smoker averaged right around 100 and went to 125 at the end and produced nice smoke. Thanks for looking and hope you enjoy. My handy dandy hot plate one lil piggy peppered and ready to go in. One lil piggy without Got smoke and in they go Out after 7 hrs. then into the fridge and will slice tomorrow All in all, I am pretty happy with this smoke so far. I didn't get electrocuted and didn't burn the house down. Life is good. Thanks to Bearcarver, I will never be outa bacon again! Slicing pics tomorrow.