Brining, Curing, and Smoking Pork Bellies

I'm brining, curing, and smoking pork bellies for bacon!
I use PS Seasonings Sweeter than Sweet cure.
www.psseasonin...

[@TheSkyMex]

I've never seen bacon done with a wet brine, only dry brine. Have you done both? What are the differences you've noticed? You can slice ham for delicious sandwiches.

[@phillipsonthefarm]

I tried the dry rub the first year, and it came out way too salty for me. Clearly, it can be done, especially in small batches. I like the consistency I get from the wet brine. I use is for my whole hams, pork bellies, jowls, ham hocks, canadian bacon, and venison ham. All I do is adjust the length of time it stays in the brine, based on the size of the piece of meat I'm brining. Larger pieces take up to 4 days. Small pieces as little as 2.