So it seems Belly Bacon is getting reali popular around here. There also seems to be quite a variety on methods in regards to temps, prep, smoking time, etc... How does everyone smoke theirs? I'll start off: I get the raw belly, skin it, usual TQ rub down then sits in the fridge with the usual flippy flip for about a week. Then it's a good rinse, onto the bacon hooks and into the cold smoker to dry for a couple hours. Hickory is my wood of choice, with the last batch being smoked around 22/23 hours (lost track of when I started it) at maybe 70 to 80 deg's. Yes, it's handy to live in Michigan with highs around 20 something this time of year. Then it's left to mellow/rest in the fridge for a day or two before slicing. How bout you?