Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during the 9 day cure in the fridge.
Here is a pic of the pork belly unwrapped after it rest in the fridge and in the sink just before rinsing and soaking.
![](http://img546.imageshack.us/img546/9233/img7666y.jpg)
-----
This is the pork bellies after a few fry tests and rinsing and soaking for 2 1/2 to 3 hours to get the salt taste down.
![](http://img51.imageshack.us/img51/114/img7667g.jpg)
-----
Pork bellies getting a light shake of the Tatonka Dust to freshen the flavor. Then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them.
![](http://img138.imageshack.us/img138/710/img7673k.jpg)
-----
In the smoker getting 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100º.
![](http://img24.imageshack.us/img24/8930/img7679m.jpg)
-----
Close up in the smoker.
![](http://img23.imageshack.us/img23/7580/img7681v.jpg)
-----
Pork bellies just out of the smoker, they have a good color to them!
![](http://img837.imageshack.us/img837/117/img7682f.jpg)
-----
Pork belly going through the meat slicer and making bacon...
![](http://img33.imageshack.us/img33/7587/img7763w.jpg)
-----
A pan of bacon from the 2 pork bellies.
![](http://img32.imageshack.us/img32/8146/img7766d.jpg)
-----
and the cooked up money shot... Mmmm bacon... this experiment was an absolute hit, the taste is so unique and perfect for bacon; we will being doing this again!
![](http://img69.imageshack.us/img69/9526/img7777ia.jpg)
Thanks for looking!