Two weeks ago I pulled a belly out of the brine and while I was prepping it, I built another batch of Pops brine and began the cure on the second belly. I stayed fairly straight with this one and stuck to plain ol molasses for flavor. It came out of the brine Friday, I dried it off rreally well then gave it a coat of molasses and let it sit in the fridge overnight. After about 13 hours of cold smoking with hickory, 90-99 degrees all day... I'm going to toss it in the freezer for a spell then run it across the slicer while I watch a little football. More pics to come!