View attachment 40569 I smoked some bellies using a simple sugar salt dry brine......they did turn out delicious but I will say that I used too much salt. I used the diamond crystal kosher salt but I still found it a bit salty for my taste. I did 2:1. Would go 3:1 or more next time. Brine 2 hours, pellicle 2 hours, smoke 2 hours. I'm no pro and I know it's not exactly the same as smoking loins but thought I would share.