I found some pork belly after New Years and applied a simple rub, salt, sugar, cracked black pepper and pink salt#1. I bagged it and turned it every day for over 2 weeks..then let it form a pellicle and added more black pepper..I love pepper bacon..after a few hours I put it in the smoker..under 100º about 5 hours..it was very cold that day..I added a piece of peach wood that I got from TLG a few years ago at one of the gatherings..along with some hickory chips. Then took it out and let it cool for a few days..I sliced it up today..I gave some of it to the people that shoveled my driveway this morning..and bagged almost 4#. I fried some up and it's wonderful..might cut back a lil bit on the salt next time, but other than that..it's great. And so easy..just takes time...☆´¯`•.¸¸. ི♥ྀ.