Piney, I bought the book Charcuterie because there were soo many dry cure recipes on the blogs. I did one cure with just their standard dry cure recipe, one cure w/ the standard dry cure + our tasso seasoning mix, and one with the dry cure + paprika, onion powder, garlic powder and mustard powder. The pork bellies have been in the walk-in since Friday, so Tomorrow I will take them out of the bags and fry up a small piece to see how the salt content is, and then I think I will try cold smoking. Charcuterie defines cold smoking as temps bet 90-100 degrees. Is that the temps you maintain? THanks Greg