Last weekend I showed my new cold smoker I made. Then Sunday I broke it in. I did 12 lbs of pork belly and a couple pounds of cheese. Cure was 1 TBS tender quick per pound, 1 TBS of Demerara cane sugar per lbs, 1 TBS of Lawry"s seasoned pepper. I cut the belly in 3 equal pieces. 1 piece I added garlic and onion powder. cured 9 days , gave them a water bath 2 hrs. added fresh ground pepper to all 3 and a little more onion and garlic to the 3rd. Let set in fridge for 2 days than cold smoked @ 75 degrees for 8 1/2 hrs. I used royal oak charcoal for heat source and about 75 % apple chunks and 25 % hickory. pic of cold smoker I made pork belly @ 1.50 per pound all cured and ready for the smoker in the smoker the cheese in the smoker holding temps all smoked here's about 1/3rd of it sliced best bacon I've every had. can't wait to try the cheese. Thanks for looking.