First time trying this, I call it Jack Daniels Bacon. I used the Basic Bacon recipe from the Culinary Institute of America, Garde Manger Text Book, around $65 but well worth it. Using honey instead of the white sugar. For 10 lbs of pork belly 4 oz salt 2.8 oz sugar, or 3.2 fl oz honey, or 3.2 fl oz real maple syrup 0.8 oz TCM, which is equal to 2 tsp Weigh the pork bellies, and adjust recipe as necessary. Mix cure ingredients. Rub cure on both sides of belly. Cure under refrigeration for 7 to 10 days, overhauling every other day. Rinse, and pat dry, air dry for 18 hours, till tacky. Hot smoke at 185 to reach an internal temperature of 150, approx 3-4 hours. For the JD bacon, I used honey in place of the sugar, added 2 fl oz of JD in the cure, and I always cure 1/2 a slab of belly, usually around 5 lbs. Take the recipe divide it by 10, then you have what you need per pound of meat. After I smoke my bacon, I let it cool down on a rack for a bit, then put in the fridge (do not want to raise the temp of everything in my fridge) overnight, then I put it into the freezer for 1 month before slicing. I have found out that this really mellows out the smoke and salt, I do not know why, it just does. TCM is tinted curing mix, or pink cure, or Prague powder # 1, it is 94% salt, and 6% sodium nitrite, it is tinted pink with FD&C#3 to make it easily identifiable. 2 oz of TCM is enough to kill a person, this is why most people use Morton's Tenderquick, or the brown sugar cure, Which is a pre mixed amount of salt and TCM to use per lb of meat, I do not, because I like to be in controll of the amount of salt in my meat, not Morton's.