Decided to have another go at smoking bacon, this time using tenderquick instead of cure #1. Here's how it went. Pork belly before starting Packaged in a vacuum sealed bag along with 1 T of brown sugar and 1 T of tenderquick per pound of meat. Left this cure in the fridge for 11 days. Then rinsed off cure and brown sugar in the sink. Then I soaked in ice water for an hour to get some of the salty flavor out of the meat. Then dryed off and on the smoker. I used cherry wood in my MES and smoked for about 9 hours. Then sliced and packaged and frozen. Sorry got busy late slicing and packaging and forgot to take those pictures, but it turned out great. Thanks for looking.