We'd put down 30 bellies at a time in a 55 gal. drum and cover with brine, let pickle for minimum 21 days, then smoke in the smokehouse, 4 rows of 7-8 bellies each. Some weeks we'd have to do 2 batches if we were selling a lot (300lbs. per batch). I had to slice with a manual slicer every single pound, too, lol! Thin, medium, thick, extra thick with the rind and without the rind! It sold well in a town of 500 people; had lots of traveling trade going through coming to see the store, etc. Brings back a lot of memories! Good luck on your smoke, I know you'll enjoy it!