Well, thanks all. Nice place you got here, Bentley.
I finished the process and the 4 pound slab is in a zip top gallon bag, it'll be rinsed on the 15th, dried 2 days on a rack until Saturday a.m., and I'll smoke it at 200F until IT of 150.
I'm looking forward to this.
I have two more 3.5 lb chances to tweak this recipe. I cut as large a piece off a Costco 11 lb. belly as would fit in the bag I have. I'll cut the remaining raw in half when I'm finished with the current one. I put about 1/2 tsp of ground black pepper in with the rub/cure. The 7.5 lb. raw belly that's left is vacuum sealed and in the freezer.
I'm sure I'm preaching to the choir, so I won't describe the anticipation I feel after this comes off the smoker and the slices are next to eggs, over medium in a plate.