Got a good deal on some pork belly. Whole hogs on the hoof at 75 bucks a piece. They scaled in from 250# to 350# . I cured with Mortons sugar cure for 8 days ,water bath for about 30 min then pat dry. Into the smoker with some hickory apple and sassafrass for 4 hours, then let then cool at shop temp. [45 deg.] then into the freezer for a few hours. I sliced it a little thicker than I usually do and it came out pretty well. The down side is the doctor told me I should only eat bacon once a week !!! I need to find a new doctor.
My prep. area the wife calls it my happy place
Ready for the cooler
after the smoke
sliced up and ready to bag...just what the doctor ordered