Put another 6.5lb pork belly into the fridge for some salty, sugary, maple syrupy, curing. This time next week, that baby will be ready for smoking!
@blair do you have a recipe posted somewhere? I've only smoked beef, looking to extend into pork.
@ted For the bacon, I'm using Ruhlman's Charcuterie book (https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_1?ie=UTF8&qid=1549308347&sr=8-1&keywords=charcuterie+book) ... I put it on the Green Egg with some very-soaked chunks of wood, so it gets seriously smoking by the time it hits the target temp.
FWIW, I also am smoking a pork butt right now (put on before work this morning), I loosely follow the recipe in Smoke Like a Pro (https://www.amazon.com/Smoke-Green-Ceramic-Cookers-Team/dp/162414098X/ref=sr_1_1?ie=UTF8&qid=1549308414&sr=8-1&keywords=smoke+like+a+pro). His chicken pieces recipe is great, too.