I just finished ordering a half a belly, around 9 pounds. I am getting them to take the skin off for me. Tried to find a black pepper recipe here, but no luck. When we travel into Calf. & Ar. alot of the grocery stores carry a peppered bacon. We don't have that up here, I want to try that recipe. Question is, does anyone have a recipe for that, or should I just add ground up black pepper to the marinate/brine. The last belly I did (my first one) I soaked the bellies for an hour in water, after it came out of the fridge. How would I add the pepper, just sprinkle it on when it is time to smoke?? Will it stick to the meat?? Any help would make this bacon lover very happy. Now I have to decide if I hot smoke it or try a cold smoke, or a bit of both. I know some of you really like the cold smoke. I could use my small egg for the smoke and funnel the smoke into my large egg. Just try to man up to the idea. Thanks for any suggestions.