Finally pulled the trigger and ordered a fresh bellie. Local butcher for $2.90 a pd. Brought it home and removed the skin after PM'n Bearcarver, Thanks. Cut it into three pieces, so it'd fit in the baggies. Weighted the pieces and measured out the TQ. mixed in a 1/2 T of brown sugar per pd. Sealed in baggies and in the fridge for 8 days. Soaked them for 1 hr. Did the fry test and all was good. Fired up the AMZ in the GOSM w/apple. Cold smoked for 12 hrs. It was 40 f outside, the interior of the GOSM never got higher then 60f. Wrapped and in the fridge. Placed them in the freezer for an hour and onto the slicer. If you are waiting to make your own bacon. DO IT. Enjoy and smoke on!