Since I joined today, I figured I would start things off with a quick Thank You!!!!! I've been trolling for a while and researching BACON!!!!!!!!!!!! Here is my first post with the efforts from your knowledge: Just shy of 10 lbs but, its enough for me to test the skills. Kosher Salt, DQ #1, & Brown Sugar as the base cure. For two pieces, I'll be adding 1/3 c Maple Syrup. For one piece, I'll be adding 1 tbs cracked pepper, 2 tsp Garlic Powder, & 1 tsp of Old Bay. Into the fridge for an eternity. After the cure, I'll be using my Big Green Egg with the AMNPS and apple pellets for a cold smoke. it will be interesting to see how this combination performs but, with the egg being ceramic, i hope to maintain low temps. I might need to add a block of ice into the smoker during the day. Thanks for the help, Ron Play by play below.... Had a hard time finding pork belly until I found pictures of folks getting it from Whole Foods: Its my birth day: The prep begins: Decided to remove the skin - I discovered I need a new set of knives! Cut into three manageable pieces: Carefully measured the Kosher Salt, Brown Sugar, & Cure #1 for each piece using the awesome calculator. Two pieces for the family and one for me....Maple & Brown Sugar....Black Pepper, Garlic Powder & Old Bay. Rubbed with love and bagged for the cure, now the waiting game begins!