Finally after 11 days curing I've got my first belly in the smoker. I used the dry cure recipe that I got from alblancher because I have tried his bacon and it was great. This is a cold smoke using my new AMNS . I mixed maple and hickory dust and lit it at both ends. The three sections of belly are hanging from the top rack of my Master Forge vertical smoker using plastic tie wraps through the rind. I will smoke it until I get a good mahogany color. It was put on at 04:30 this morning and I am hoping it will be ready by 8:00 tonight. Will post pics of the final product. If anybody has any suggestions, please let me know.