I just put a 5.75 pound of belly in the fridge with a dry rub that includes prague powder #1, salt, and sugar. Keeping it simple. In 7-10 days I will take it out, wash it good, do a fry test and if it is too salty I'll soak it for a couple of hours. During the middle of the night, when the temps are cold, I plan to cold smoke with hickory. Yummy, homemade bacon! I'll definitely get some pics up.