making homemade bacon right now.
9.87 pounds of porkbelly.
1/3 in a 1 set salt cure with cracked black pepper
1/3 is a 1.5 set salt cure with cracked black pepper
1/3 in a maple brown sugar salt cure
cured them for a week and then started up the smoker about an hour ago. lots of good applewood smoke surrounding the belly.
situated on the smoker.
