I had 2 bellies curing for the last 10 days and wanted to try some new seasoning I found. It is a blend of six different peppers including black, white, red, bell, chili and one other. It is made by Tones's and is not hot like you think it would be. ----------> The money shots are on page 2 of this thread. So after the curing process which by the way I did dry using tender quick with nothing else added, I placed the cut bellies in cold water changing the water every hour for 3 hours. Next I dried them off and put a fan blowing on them for a couple of hours before seasoning them. I did 2 of them with the six pepper blend, 2 with black pepper, and the last 2 with what was left in the lugger from the first four. Didn't want to waste any seasoning right ? Then into the frig to rest overnight. Now fast forward to the next evening.......filled up the tube smoker with cob pellets and the Ama-z-n with the same to create a heavy smudge starting out. Below is the smoke tray holder I made for the smokehouse In they go for 18 hrs, I'll dial the smoke down about half after the first trays burn out. I will let them mellow overnight in the frig, then semi-freeze and slice. Will post sliced pictures tomorrow or the next day if my camera doesn't die. It has been acting up lately. Just pulled them from the smoker in the pictures below.