Bacon trimmed up and skinned removed.
Rubbed down with Hi Mountain BBB cure...color is a little off, it's my phone camera.
Using the a-maze-n smoker.
Out of the smoker, truly cold smoking, temps outside were in the 30's. Smoked them for 36 hours until we got a good color change on the meat.
Fried up, on the salt side just about right for us. Some testers thought it was a little too salty but flavor was excellent.
Zip-locked up and ready for the freezer. I couldn't get my sealer to work so had to do the zip loc's.
So this was our first bacon experiment. Had bacon in fridge on Tuesday night and went to pick-up two more bellies the following day...we gave a lot out, and did two taste test nights at the VFW. Wound up with 14 pounds of bacon. It was gone in two weeks.