Tried my had at bacon for the first time. Found a recipe on Food Network website for homemade bacon. I had a 3+ pound piece of belly that I cured 10 days in the following cure: 1/4 cup Kosher Salt 2 teaspspoons pink curing salt 1/4 cup brown sugar 1/4 cup honey 2 tablespoons red pepper flakes 2 tablespoons smoked sweet paprika 1 teaspoon cumin seeds This quantity was for 5lb of belly. After the 10 day cure I rinsed the belly and patted it dry and then in the fridge to air dry for a day and a half. Put it in the gas smoker with apple wood chips for 21/2 hours at around 210 to 215 degrees. It tasted a tad salty, but I was happy how it turned out. I think I have to be a bit more aware of the cure and cure time. probably a little less cure and 7 days instead of 10 for the cure time. I'm open for suggestions.