Twelve days ago I started my second bacon project. I was in San Antonio at Restaurant Depot and found some frozen pork bellies with skin off for $2.06. I knew that was a good price so I picked up a couple and headed home. For these two bellies I decided to do a dry rub this time to compare it to Pops wet brine and see which one my taste buds prefer. Either one would be good I am sure. Using Tender quick, I followed the directions rubbing it in thoroughly. I cut the bellies into 3 pieces added a tad of sea salt, not much, and some maple syrup.I have been turning them daily, some of the bags leaked but o well,.that's why I had 'em in a meat lug. I want to do a cold smoke on these this Fri,sat,sun with hickory, giving a rest in between smokes. Our temperatures here are in a 70-95 range for the next wee so I will probably smoke them in the night hours and place back in the walk in cooler at about 45 degrees during the day. Will just have to see how they look. Anyway I am going to take them out of the bags now and give a speedy rinse, rub 1/2 with black pepper and hang in the cooler till Friday to allow a pellicle to form. After performing 3 six-7 hr smokes, the pictures tell the rest of the story below. I plan to let it rest for 1 day in the cooler before slicing it on Sunday. Here is the pics... DaveO was my coach hehehehe...he got first look , sorry fellahs and ladies I hope you enjoyed the pictures,. it really tasted good and not salty,,,great hickory flavor. Will do this one again.