Looking pretty good but I wanted to make a couple of points.
*You could had made the full batch of cure, it keeps fine in an air-tight container.
*Did you use ALL of that half batch on the belly, It looks just a little heavy.
* As the belly is in the picture I would have picked it up and shook off the excess.
* Do NOT cure it for 8 days, it will be too salty, MAX 7 days. But you could likley do less
with a thin belly, you want the met to be very firm.
* I agree straight hickory might not be the tastiest bacon, fruit wood is always good for
breakfast meat.
Your off to a good start.