Homemade Smoked Bacon
How to Cure & Smoke Pork Belly
A Step-by-Step Guide to Curing and Smoking
Pork Belly for Real Homemade Bacon
If you’ve never made your own homemade smoked bacon from pork belly, this is one of those cooks that changes how you look at BBQ. It’s not complicated, but it is a process, and doing it right makes all the difference.
The curing process is one process with 2 goals: cure the meat and season the meat. Curing the meat involves using Prague Powder #1 and seasoning the meat involves anything and everything else. Salt, sugar, spices, herbs, syrups and more. My recipes are dry cure, but wet cure may also used to make bacon. To read more about the processes, click here.
This is the exact method I use after plenty of trial, error, and a few batches that taught me what not to do.
If you’ve got a smoker and a little patience, you can turn a slab of pork belly into rich, smoky, sliceable bacon that’s better than anything you’ll buy in a store.
How to Make Bacon from Pork Belly (Quick Guide)
- Apply cure (salt, sugar, curing salt, seasoning) evenly
- Refrigerate 7–10 days, flipping daily
- Rinse (optional) and pat dry
- Smoke at 225°F
- Pull at 150°F internal
- Chill overnight and slice
Ingredients for Homemade Bacon
You don’t need anything complicated here, just a few key ingredients that each play a role in flavor and preservation.
- Pork belly (skinless or skin removed)
- Salt (base of the cure)
- Brown sugar (balances the salt)
- Prague Powder #1 (curing salt—don’t skip or guess this)
- Jack’s Blend SPG plus any additional spices or herbs you prefer, or your go-to seasoning blend
The balance here matters. Salt cures, sugar balances, and the seasoning is what makes your bacon taste like your bacon.
How to Cure Pork Belly
Apply the Cure Evenly
Coat the pork belly on all sides with your cure mixture. Take your time here…this isn’t the step to rush. Make sure every surface is covered, including edges and thinner sections.
You’re not just seasoning the outside, you’re setting up the entire curing process.
Refrigerate and Flip Daily
Place the pork belly in a sealed bag or covered container and refrigerate. As it cures, moisture will pull out of the meat and mix with the cure, this is exactly what you want.
Flip it once every day or two to keep everything evenly distributed. It only takes a minute or two and makes a difference.
How Long to Cure Pork Belly
Most pork belly will cure in 7–10 days, depending on thickness.
Use this as a guide:
- Thinner cuts (1-1.5″) → closer to 7 days
- Thicker cuts (1.5-2.5″) → 10+ days
You’ll know it’s ready when:
- The meat feels firmer. Using nitrile gloves, pick the slab up at one end. It will feel very stiff and not fully droop, unlike the fresh pork belly.
- The color has deepened
- It doesn’t feel soft like raw pork anymore
If you’re unsure, give it another day. Undercuring is a bigger problem than going a little long.
Should You Rinse the Cure Off?
This comes down to preference.
- Rinse it off → cleaner, less salty, seasoned flavor
- Leave it on → stronger, more pronounced seasoning
If this is your first time, I’d recommend rinsing, or if smoking more than one slab, rinse one and not the other. It gives you a more balanced starting point, and you can adjust on your next batch.
Either way, pat the pork belly dry before it goes on the smoker.
How to Smoke Bacon
Smoker Temperature and Setup
Set your smoker to 225°F. You’re not trying to cook this fast, you’re building flavor slowly.
Keep your airflow steady and your smoke clean. Dirty smoke will ruin good bacon.
Best Woods for Smoking Bacon
Different types of wood add different flavor to smoked meats and hickory, apple or cherry is often the preferred wood for smoking bacon. I find, at least with my stick burner, if I use any good hardwood I usually end up with a good end result. I have also been fortunate to have a supply of wood given to me by a friend who owns a tree cutting company.
Stick with woods that complement the pork in the way your like it:
- Apple
- Cherry
- Maple
- Hickory (my favorite)
Actually, a hickory and maple mix is my favorite, but I don’t always have maple. (And, not joking, just last night a friend was over and told me about a friend of his who smokes a lot of meat and he uses hickory and maple as his go-to mix!)
When Is Bacon Done?
Smoke until the internal temperature reaches 150°F.
At that point:
- The cure has done its job
- The smoke has set
- The bacon is ready to be cooled and sliced
How to Slice and Store Bacon
Once the pork belly comes off the smoker, let it cool and then refrigerate it overnight. This step is key, warm bacon doesn’t slice clean.
When you’re ready:
- Slice to your preferred thickness
- Package in portions
- If you have a vacuum sealer, vacuum seal in 1 lb. packages.
- Refrigerate or freeze
Pro tip: Throw it in the freezer for 30–60 minutes before slicing to firm it up even more.
Full Step-By-Step Instructions for Making Bacon
Preparation
After opening the package, cut the pork belly in half. This is not required, but I do it so the pieces fit in the Ziplock bags I use.
Recipe
I did 2 recipes this time and cured 5# of pork belly with each recipe.
Recipe #1
- 1/4 cup packed brown sugar
- 1/4 cup kosher salt (if using table salt, use 1/8 cup)
- 2 TBSP red pepper flakes
- 2 TBSP paprika
- 2 tsp powdered cumin
- 2 tsp Prague Powder #1 pink curing salt
Recipe #2
- 2/3 cup Jack’s Blend SPG
- 1/4 cup brown sugar
- 2 tsp Prague Powder #1 pink curing salt
Next steps
- Mix the ingredients in a bowl
- Put the pork belly in a 1 gallon Ziplock freezer bag and then spread the rub all over the meat top and bottom.
- Optional: place meat in a large pan. Coat evenly on top and bottom of meat and cover. If using this method, make sure the sides are high enough to contain liquid as the brine will remove liquid from the meat.
- Press the air out of the bag, seal and label your recipe and the date with a sharpie.
- Refrigerate the packages. Flip the bags over every day or two to keep the brine and the liquid it creates equally distributed over the pork.
Ready to smoke
Once the cure is done, it’s time to smoke. If you’re cooking the same day, just pull it from the fridge and get it on the smoker. No extra steps needed.
If you’ve got a little time, you can set the pork belly on a rack and refrigerate it uncovered for a day or two. This forms what’s called a pellicle: a tacky outer layer that’s supposed to help smoke stick better and improve color.
Get your smoker going and target 225°F. With Black Betty, I usually light the fire about an hour early so she’s fully warmed up and running steady before the meat goes on.
Remove the pork belly from the bag and discard the excess brine. At this point, you’ve got a choice, rinse or don’t.
Rinsing will mellow the flavor and spice level and slightly change the final appearance. Leaving it as-is will give you a stronger, more pronounced flavor, which can be a bit much for some people.
If you do rinse it, make sure to pat it dry before moving on.
Rinse or Don’t Rinse the Pork Belly
Here’s a side-by-side of both versions; un-rinsed Jack’s Blend SPG bacon on the left, and rinsed home smoked bacon on the right. We also made an un-rinsed version of the home smoked bacon, which ended up being my personal favorite.
As you can see below, a couple buddies and I smoked both rinsed and un-rinsed pork belly to see how they compared.
Smoke the Pork Belly to 150°
Smoke the pork belly until it reaches an internal temperature of 150°F. I use a Maverick ET733 with dual probes, placing them in the thickest part of the meat for an accurate read. Once it hits temp, pull it from the smoker and transfer it to a cutting board.
For easier slicing, wrap the bacon in plastic wrap and refrigerate it for a few hours. Once chilled, slice it to your preferred thickness; thick, thin, or a mix of both. Try a few different cuts and pan fry them to see what you like best.
Be Ready…This Bacon Won’t Last Long
BE PREPARED! If you start slicing and tasting the bacon right after pulling it from the smoker, you and your friends, family and neighbors may devour the entire 5 lbs. right then and there. It is truly the most amazing, tasty and delicious meat I think I have ever eaten.
And although some might think it looks like you are eating “raw” bacon, you are in fact eating a cured, smoked pork belly…otherwise called bacon!
Now comes the best part
When you do slice and cook it, I love to do so in a cast iron pan. Then…toast up some yummy bread, get tomatoes, spring mix and mayo and have the best dang BLT ever!!
Common Mistakes When Making Bacon
A few things that can throw off an otherwise solid batch:
- Using too much curing salt (measure carefully, this isn’t a guessing game)
- Too much salt + too long “on the cure” = overly salty bacon
- Not curing long enough…results of this are:
- Not fully cured – risk of bacon going bad
- Lacks salty-ness – the longer pork belly stays “on the cure” the more salt it will absorb
- Skipping the flip
- Smoking too hot
- Slicing before it’s fully chilled
Avoid these, and you’re already ahead of most first-time attempts. Learn from your smoke: takes notes and improve on your next smoke.
Using the Right Seasoning for Bacon
This is where you can really dial in your flavor.
A simple salt, sugar, and curing salt base works, but adding a balanced seasoning blend takes it further. You want something that holds up through curing and smoke without getting lost.
This is exactly why I use the recipes I do. Experiment with recipes. Jack’s Blend SPG recipe is my second go-to bacon recipe. It’s simple, balanced, and consistent—no guessing, no tweaking every batch.
- 1/4 cup packed brown sugar
- 1/4 cup kosher salt (if using table salt, use 1/8 cup)
- 2 TBSP Jack’s Blend SPG
- 2 TBSP paprika
- 2 tsp powdered cumin
- 2 tsp Prague Powder #1 pink curing salt
Use whatever you like, but once you find a blend that works, stick with it. Consistency is what turns a good batch into a repeatable one.
Frequently Asked Questions
How long should you cure pork belly for bacon?
Typically 7–10 days, depending on thickness. Thicker cuts may need a couple extra days to fully cure.
Does the pink curing salt or the smoke make bacon safe?
The pink curing salt makes bacon safe by preventing bacterial growth, while relying on smoke alone carries risks because it may not fully protect against pathogens like botulism.
“I have pink Himalayan salt. Is that the same as pink curing salt?”
Use pink curing salt, not Himalayan salt. Pink curing salt (Prague Powder #1) contains nitrite that makes bacon safe, while Himalayan salt is just regular salt with no protection against bacteria. *Recommended level is 1 teaspoon of curing salt per 5 lbs. of meat.
*NOTE: pork is a perishable meat product and if not handled correctly can be dangerous or deadly. Make sure you take appropriate precautions to make sure your meat is cured, smoked and served properly. If you have concerns or questions about curing meat, click here.
Prague Powder #1 is a combination of 6.25% sodium nitrite, 93.75% salt (sodium chloride) and pink dye. The dye is added to make it obvious that the salt has nitrites in it and may also help the resulting product retain a pink hue (it is also not the same thing as pink Himalayan salt, which does not contain nitrite). Prague Powder #1 is used on meats that are cured over a short time period.
What temperature do you smoke bacon?
225°F is ideal for building flavor without rushing the process. Depending on your smoker style, 200°F-250°F is an acceptable range.
Do you have to rinse cured pork belly?
No, but rinsing will reduce saltiness and give you a milder final product. I prefer more flavor from the salt and seasoning and do not rinse.
Can you freeze homemade bacon?
Yes. Slice it first, portion it out, and freeze for easy use later. A quality vacuum sealer will preserve frozen meats for months or years.
Final Thoughts on Making Homemade Bacon
Once you go through this process a couple of times, it becomes second nature. You’ll start tweaking flavors, adjusting cure times, and dialing in exactly what you like.
But even your first batch, if you follow this method, is going to be solid.
Take your time, don’t overthink it, and let the process work. Once you make your own homemade smoked bacon, it’s hard to go back.
Using Different Smokers to Make Bacon
There are various types of smokers and smoking processes:
- Stick burning – only wood is used to create both heat and smoke. My favorite way, but definitely more time consuming and hands on.
- Charcoal with wood chunks or chips added – charcoal is the heat source with pieces of wood added to make smoke. Don’t soak your wood as it is a misnomer in the smoking process. To read why, click here.
- Electric – electric smokers usually use wood chips for smoke flavor and a water pan for humidity. Follow the manufacturer’s directions for smoking meats.
- Pellet grill – pellet grills feed wood pellets, made from compressed sawdust, into a heat chamber producing both heat and smoke. Some people would say that pellet smokers do not add a full smoke flavor, but they are highly regarded as a modern, convenient and popular method of smoking.
- To read more about wood as a fuel, click here.
“From the Backyard”
Real tips, real cooks, and simple ways to get better results every time you fire up the grill. No guesswork, just what works.
Read Backyard TipsBONUS: One of the funniest comedians alive and his obsession with bacon.
This review came from one of my friends that I smoked the bacon with. He shared it with his business partner and wife and this is the text he received not long after:
“I am not exaggerating when I tell you that we both agreed that was THE BEST bacon we have ever had! And mind you, Jeff has had an exorbitant amount of bacon to compare it against. Thank you so much and please let us know where we can buy some??????❤”.
So, what are you waiting for?? Go make bacon!!
Incredible recipe! I used the classic recipe you listed with red pepper flakes. Fantastic explanation and directions Jack! Thank you for sharing! I truly enjoy your spice creations as well!
Anyone that has tried this bacon… asks for more! This is an easy fun way to make fantastic, rich flavorful bacon! Another beautiful thing is that you can cut it in any thickness you may desire! Give it a try! Enjoy!
Hey James, thanks for the shout out!
Smoke on…
I have some frozen side pork that is cut into three eights strips I have almost 3 pounds can I use this recipe with that meat
Hey Jim,
I would think it would work just fine. I might suggest cutting the recipe in half, unless you have more you’re going to do in the near future. A full recipe might be more than you will need for the 3 lbs. I just did another batch this past weekend with a friend and was reminded again how much I love this recipe!
Let us know how it turns out!!
Smoke on,
Jack
Made 10 lbs and this recipe is amazing! We ate so much right off the smoker. I did leave mine in the fridge uncovered for a few days and the smoke adhesion was incredible. I highly recommend going this path.
Right off the smoker is amazing. Seriously, one of the best things I have ever eaten.
Glad you enjoyed and thanks for the feedback!!
Jack
I was just wondering about the amount of Prague #1 that you use in this recipe for 5# of pork belly,what I have read they only recommend 1 teaspoon for 5# and yet you are using 2 . Is this the actual amount that you use or is it a misprint?
Hey Ron,
That is the actual amount I use. I “stole” the recipe from Michael Symon and 2 teaspoons is what his recipe says for 5 lbs. Where did you read 1 teaspoon for 5 lbs.? One of the sources I’ve read and learned from (and have a high degree of confidence in the information) is this article from AmazingRibs.com. It only has a wet brine calculator, but there is a lot of great information.
Thanks!
A USDA says between 120 and 200 ppm for bacon your double that and so is Michael.
Also MOST BAGS of cure #1 say so right on it. Consuming a bunch of this bacon can start to make you sick.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety?fbclid=IwAR0E19qonbowO7gfz5KhnCcTNDn1Aq8qC5Vp7WvbphYsy7MOla8ntelfce0
Thanks for the link, Fred.
Nitrite is in more than just bacon and the USDA has recommendations about total nitrites consumed and guidelines on bacon are intended to assist in the overall picture. If I can use less and feel that is correct, I will do so and update my recipe here to reflect.
Here is a “cut & paste” from the Amazingribs.com article I read, and a couple links to their research:
Hey Ron,
I updated my Prague Powder #1 ratio to 1 tsp. to 5 lbs. meat. Thanks again for your comment!
How do you think deer belly would do with this recipe?
At first pass, I would say not good. Deer are so lean and have so little fat, I don’t think they really have a belly.
I did a little research and there are some people who make “deer bacon” by using a mix of venison, other meat and spices and make kind of a pate’ or meat loaf of spiced and blended venison/other meat mix. Then they smoke it, kind of like smoking a whole meatloaf, slice it afterwards and fry it (venison bacon video).
I leave for deer hunting this Saturday…maybe if I get a deer I can try it.
Smoke on!
Found this by mistake, looking for Polish Bacon recipe…anyhow followed it to the letter, and converted two vegetarians friends who came over for a family day BBQ & smoke-out (used beach, pine and oak in the smoker), honestly the best bacon ever; many thanks.
Glad you liked it!! I just smoked another 20 lbs. last weekend.
Interesting you used pine…I have never used it and have read that it is not only too soft, but the sap burns and potentially adds a bad smoke flavor. How much did you use? Do you use it often? any negative effects?
I have a pork belly in brine now going on 7 days. It Varys between 1” to 2”.
Wondering what everyone’s response is in number of brining days and whether or not to wash off the spice. I did use a tsp of Prague # 1 per 4-5 lb pieces.
Would also like to know the recipe your wife uses for jerky. That’s my next venture once the bacon gets done. Thanks
I recently cured 49.6 lbs. of pork belly with my recipe and added 1.5 ounces of cure to end up with a nitrate PPM of 118%. Cure started on Dec 9, smoke was on Dec 15, so 6 days of cure. With the thickness variation I had, I was comfortable with that.
I’ve tried both rinsing off the cure/spice mix and leaving it on. I prefer leaving it on for sure!
Tracy’s Beef Jerky (also excellent for venison!)
• 2# beef, sliced into ¼ inch thick strips (eye of round or other very lean cut is best.)
For marinade:
• 1/2 cup Worcestershire sauce
• 1/2 cup soy sauce
• 1/2 cup dark brown sugar
• 2 TBSP Jack’s Blend Original, Spicy or Smoky BBQ Rub
• 2 tsp liquid smoke
• 1 tsp ground cumin for marinade, plus 1-2 Tablespoons for later sprinkling.
• 1 tsp meat tenderizer, unseasoned, such as Adolph’s
• 1 tsp Accent (MSG)
• 1 tsp black pepper
• 3/4 tsp ground cayenne pepper
Place sliced beef in a gallon Ziplock bag. Whisk all marinade ingredients until well combined and pour over beef. Seal bag and place in the fridge for 12-18 hours, turning the bag over occasionally. Drain well in a colander and toss with 1-2 tablespoons more of seasoning. Dry in a dehydrator for 4 and 1/4 hours at 160 degrees. (Or use your dehydrating/smoking method of choice.) Remove to a wire rack until cool. Store at room temperature in a sealed container.
Notes:
• If using Jack’s Blend Smoky BBQ Rub (my favorite for jerky!), I like to add an additional 1-2 tsp of liquid smoke. Jack’s Blend Jamaican Jerk is also a fave!
• If making venison jerky, you may want to dehydrate or smoke the meat a little less long, as venison is quite lean. I dehydrate venison 15 minutes less than beef.
• I use a Nesco food dehydrator—love it!
I have made around 80lb of cured bacon in the last few years. A bunch for myself, and some for about five or six friends. I will say that the only reason I use Prague Powder is due to the fact that I cold smoke the pork belly (under 100*, preferably 80* at most). The only reason for the Prague Powder cure is to keep the meat from going rancid and growing bacteria while cold smoking. If I wasn’t going to cold smoke, I would honestly just salt cure and spice the belly prior to fully cooking it on my smoker. Have you tried cold smoking? I use my small offset stick burner, but just make a charcoal snake and add my wood chips on top of the snake. Normally temp outside is less than 60* when I do so, preferably under 50* to keep my smoke chamber under 100*.
Good article, smoke on!
I’ve not cold smoked before…I do know there is more risk not using Prague Powder. I just got my barn/shed licensed commercially and am as I type working on paperwork for MDARD (MI Dept. of Ag) to be licensed to sell smoked meats. I am approved for everything, but the last item is bacon as it is a cured and smoked item. There is a ton of paperwork, processes, forms, tracking, etc., but it is all for a good and correct purpose – keeping people safe who purchase smoked meats. I also just purchased a chamber vacuum sealer and scale with printer to be able to cryovac, seal and sell. I’m busy, but very excited!
Thanks for your comment and encouragement!!
UPDATE – I posted this in response to a comment in another post (https://bit.ly/JBdrybrine), but the information is very relevant here.
So a couple interesting things have happened in the last few weeks that have helped to inform my knowledge base:
∙ First, getting commercially licensed with a bacon variance (I can now sell retail) taught me the following, “The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.” (https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety). So, my limit is 200 PPM (although I currently choose to be at 120 PPM), which means weighed green weight (raw) pork belly and weighed nitrite (not “a teaspoon” or the like).
∙ I asked my MDARD (Michigan Department of Agriculture & Rural Development) inspector the following: “Question for you, my bacon brining recipe, like everyone else’s, is based on 2 things; proper curing and taste. Being that bacon derives a good part of its satisfaction from saltiness, the length of time a pork belly cures may increase/decrease saltiness. The question I have is on the cure. My recipe is for a 10-day dry cure (proper curing and desired saltiness). If I wanted to adjust the saltiness by adjusting the time of curing what are the recommended short to long cure times? Kind of a “no less than ___ days and no more than ___ days” kind of thing. My understanding of cure is that it typically penetrates meat at about 1/4” per day, so typically bacon would be no less than 4 or 5 days. On how long, I have no idea.” To which I got this response from MDARD, “There isn’t really a standard. This is all I could find.” and then the link above.
∙ I did some research on Amazingribs.com and found a calculator that shows cure time based on meat thickness. Here is what I found, “1.5” thick, 2.8 days of cure time; 2″ thick, 5.0 days of cure time; 2.5″ thick, 7.8 days of cure time; 3″ thick, 11.3 days of cure time.” Now, this is not from my MDARD inspector, but from Meathead (the founder of Amazingribs.com) and I believe is pretty accurate…especially when I compare it to what I have learned, the info from MDARD, and the lack of clear guidance from MDARD.
∙ My recipe is now (legally) guided by a “cure calculator” spreadsheet (from MDARD), which I use each time I smoke bacon. I enter the green weight of the pork belly and the amount of my dry rub with nitrite (by weight) and it gives me an exact PPM. I then know that I need to use all of the dry rub I made to cure all of the pork belly I have.
∙ I will be on vacation for the next couple weeks, but when I return I am going to experiment. I am going to brine about 60-80 lbs. of pork belly. While the majority of it I will age my usual 10 days, I am going to pull some at different days to smoke and test (depending on the thickness of the meat and the above brine times). I want to test the saltiness and flavor at differing lengths of cure time with my recipe. I am also going to brine some at 120 PPM and some at 200 PPM and document the differences in curing time and end result.
∙ I am also going to experiment with the process after the meat is cured and before it is smoked. I typically leave the pork belly wet from brining, leave any of the brine/seasoning on the bacon and then smoke. On at least one piece I am going to rinse the pork belly and then coat it with my recipe, just with no nitrite. I may try another rub or two also.
∙ SORRY for this long response…especially with stuff that is not necessarily relevant to your comment. I’ve been wanting to update this thread and hope this is helpful.
∙ NOW, on to jerky. I am not licensed, nor am I going to be, for jerky. It is another meat variance I would need to obtain, and because of the humidity that remains in the meat there are more restrictions (and testing) on the process. BUT, my wife began making jerky a couple of years ago and does it for our own consumption and for friends and family. She played around with recipes for about a year and has hit on the recipe she now uses all the time. Can I say, she knocked it out of the park!! I have a group of guys I get together with every week and they all love jerky. A couple of guys said her jerky was the best they ever had…and they’ve had a LOT. Then, she tried it with some of my venison (Thanks Nick D.) and it was excellent. I am going to do a blog post or Youtube video on her doing jerky sometime next year, but if you would like her recipe now, shoot me an email (for anyone).
Thanks everyone for your comments and feedback!!
I’m curious. I purchase my pork bellies at a local International market, rind still on. The ones you purchase at Costco – are they already processed so the rind is not attached? I have to manually skin the belly, I am NOT a professional butcher, and I end up with some valuable, smokeable meat attached to what I will later make chicharrones out of. I know it would cost more but I have a feeling I would get more yield per gross pound if I were to buy the already-skinned whole belly. Thoughts? Thank you.
Correct, the ones I purchase are rinds off. One thing I have to take into consideration is that my cured and smoked Bacon Variance from the Department of Agriculture (MDARD) requires me to use bacon with rind off. I could switch and do it with rind on, but I would need to change and update my processes with MDARD. I don’t have any experience with removing the rind, so I can’t really answer to that, but a Professional Rind Removal (PRR…HA, just created a new acronym!) would probably do a better job, or at least I would think.
Great recipe I used the red crusted pepper one with Lems cure 1 1/4 teaspoons as directions stated. 7 days cure time and rinsed the pork belly’s off. (5) pounds. In the fridge over night and smoked them in the morning. Used Apple-Hickory-Maple wood chips in my vertical electric smoker. About 2 hours smoked time till they hit 150 degrees. Excellent delicious taste very pleased would not change a thing. Thank you
That’s awesome, thank you for sharing that.