Here's my pork belly. First attempt at bacon. I'm using Pops simple cure/brine starting today. I plan on cutting this in halves or perhaps thirds so it fits in the top part of my smoker that I can run much cooler than the regular smoking chamber. I do fish at 130 to 150 in it all the time and I can run it even colder. Thats prety darn good for a offset stick burner! Anyhow is there anything I need to do to this belly before I cut it up and put it in the brine for 2 weeks?