Masterpiece bacon Larry! How's it taste?
Tim....It don't suck.
Seriously, the slabs are dense because of the drying period between the smoking days. It doesn't throw off as much bacon grease as normal when you cook it. I guess that's because it is much dryer than store bought bacon. The slabs lost 2 pounds of weight during the curing, smoking, hanging periods. Tons of smoke taste. I chose to cut the slabs into smaller slabs and vac seal them. Slice them only when I am going to cook it.
I would definitely do this again. In fact, I have 2 more bellies in the freezer!
