Very lucky to have a starter kit kindly sent from Wade, with a very easy step-by-step guide on Makin' Bacon' ..... So, here we go! Took EXACTLY 1kg of belly, nipples and all! Mixed a bag of the special salting powder with half a bag of the Lemon & Black pepper flavoring and rubbed it all in. Dropped it into some vacuum bag roll and sealed it up. (Making sure ALL the curing mix went in with it) So... here it is, day one. Just need to work out what exactly I am going to cold smoke it with... and how long I need to do it for. Instructions say 48 hour smoke and a 48 hour rest. Right now there is no way I have enough dust chips to smoke it for 48 hours, so I need to do some research on what I will need and resource it. Guessing dry chips/wood will be better than dust. Also need to get hold of a slicer for when it is done. Although, saying that, im getting pretty pally with my butcher. So I MIGHT be able to pursuade them to slice it for me Good news is, I have ten days to sort it out, as it takes that long, turnign it everyday, to cure! Exciting times.