Gentlemen, and ladies of course! Next round of bacon for me. The first was brined CBB, then dry cured bellies, this batch will be brined bellies. Its a little early to post, but hey, its all about the journey right? So a quick picture of 40 pounds of bellies in pop's brine. Modified a little, but essentially the same. I used dark brown sugar, maple sugar, kosher salt, and cure #1, in water. Made two gallons, weighed the meat, water and ingredients, and added cure to hit 120 ppm. Now resting in the fridge till just after Christmas day, then more pics will follow of the smoke!! Sorry for the crappy cell pic... Sitting in a 7 gallon wine pail, with Smoking Meat Forum on the 'puter in the background!