Larry, did you measure the TQ based on the "green" weight of your pork bellies? Also, if you decide to continue making bacon, consider trying 1) canning salt, 2) maple sugar, & 3) pink salt #1. Canning salt gives you a better texture that matches the sugar and pink salt #1, plus it enhances the flavor of your bacon. You can use honey to sweeten, but I find the bacon more likely to burn (actually the honey is burning) when I use honey to cure it. Maple Sugar doesn't seem to have that problem. And for smoking, I'm pretty much a Hickory guy. Other stuff can work and you may enjoy the taste better, but that is a personal taste sort of thing.