Thanks for the info! Just need to order a few things and see what I can do at my first try at bacon.

Jonathon
Thanks for the info. Sounds like I need to order a few more items.
For the soak. I take it you either weigh or measure what volume you have for brine liquid and add that much water to cut it to 50%?
The belly I will be getting is just bit over 10 pounds.

So I bought the blue ribbon maple bacon cure. I thought I could use this as a dry rub, but looks like it needs to be injected, no biggy. What else do I need to add, thinking there’s another ingredient to add to give it the bacon color? Also, can I smoke this flat in my smoker? I can’t hang the belly in my type of smoker. Last question, can a person just smoke the belly to 150 degrees and be done?
Thanks for any help!