I just rubbed down my pork belly with hi-mountain BBBcure, and have them sealed in ziploc bags. The instructions with the cure call for flipping the bags at the 5 day mark, but I have read on numerous posts that people flip them daily. I imagine doing it daily would ultimately be better but am curious on if it really matters. Also I think I am going to cold smoke these I have an AMNPS on order. How long will i run it with smoke? Does the cure keep the meat from spoiling being in the danger zone so long? and I want to make sure the smoker does not go above what temperature? 65-75 degrees? Any advice would be great. On last thing.....What actually make it Buckboard Bacon instead of regular old Bacon?