I got a couple pieces of leftover pork belly samples from my work, so I thought I should try to make some bacon. Right now I am following Pops6927's Wet Cure Brine Recipe. They should be good next Friday (11th) or Saturday (12th). I have until then to decide whether to cold or hot smoke them. Recipe for brine. For every 1 gallon of water, add: 2/3 cup sea salt 1 cup granulated sugar 1 cup brown sugar 1 tbsp Sure Cure no. 1 pink salt http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Here are the two pieces.