Bacon this week

[Las Vegan Cajun]

Bacon looking good.

[rexster314]

Hi Rexster - could you give some insight into your process?  I have wanted to try this but really have no idea how.  Your final product looks incredible.  Thanks

This is a down and dirty example: buy pork belly(ies), using cure calculator http://www.diggingdogfarm.com/page2.html make the appropriate amount of cure, rub down the belly, put in a Ziploc bag, let cure for no longer than 10 days (I do 8 days) in a refrigerator @ 38⁰, remove the belly and let it soak in a container for about an hour to hour and a half, slice a small piece off and cook it to check the saltiness, if ok then put in your smoker using your choice of smoke until the desired smoke has taken effect, remove from smoker, wrap with plastic wrap and place in fridge overnight. Next day take out and slice up your bacon.
This is my routine that I've found works for me. I would highly suggest you read up on the process here and other smoking forums to help you decide how you want to do your bacon. Some people do a wet brine. I don't do that because I don't have the space to do that. I've been doing a dry cure since I started in 2005 and doubt if I will ever change. It works for me, I get the results I want.

[TecCrash]

Very nice!   That is on my list of things I want to try!