Hey Brian,
When you do the cold smoke, am curious if you use a cold plate and plastic water bottle full of ice? Since it is still warm, I did find some pork bellies here in Kansas City. But, they were frozen and did not get a good look at one. They look thick on one side but thin on the other. Next time I buy will tell them I want them more uniform. But, am going to use your recipe for the cure just waiting on the insta cure #1 as had to by it online. Will also add maple syrup and brown sugar to the zip lock bag. I have a #1 and also a #3, I intend on using the #3 for the bacon smoke.