I decided a while back to cure our own bacon. Here's our smoker in a full tilt smoke session from this morning
I start my process on a Wednesday. That's when I order my pork belly. It comes in on the following Friday like this
When I start to break it apart, it looks like this
For 25 pounds of belly like this, I mixed up 3 pounds of rub
The belly produces a lot of liquid while it is curing.
Ready for the smoker
I'll be addng more pics as I can. Slicing bacon is awesome.