Hey Folks, Stumbled across this site looking for info on smoking pig bellys. I am a fairly competent smoker, and at one point in my life was the head cook at a BBQ restaurant. I am a prepress technician for a printing and mailing company, and play a lot of golf in my spare time. Redskins fan for some 25 years, and yes the last 15 years have been very frustrating. Buddy of mine from Charlottesville came across a site that showed the basics to smoking your own bacon, and since my favorite pepper bacon goes for about $5 per 12 oz., I thought we would give it a go. Found Smithfield pig bellys at a wholesaler in town, however the smallest quantity we could buy was 74 pounds. Oh well, it was only$1.29 per pound so we went for it. Bill has been curing about 12 pounds this past week in various brines both dry and wet. Took them out and is drying them today, we hope to get the smoking started tommorow at 9 am. Anyway looking forward to seeing what we can do, and going to an oyster roast on Sunday after golf. LIFE IS GOOD! Later.