I just cut down my first attempt at this after hanging it for two weeks. Impressions: salty; very tough; very dry. It has good flavor and fried up nicely, but the saltiness is off-putting. I followed the instructions exactly, but used a smaller cut of belly (but adjusted the amount of brine to compensate). I will definitely try again using less salt in the brine, a larger cut of meat, and maybe not hang it as long.