I'm going to try some belly bacon for the first time. I got 7lb skinless bacon to use. I'm planning on using Pop's brine, as I have used it successfully with CB.
Is there anything I should add to the basic brine to add flavor? After curing, what are some suggestions to season it with? I know this is personal preference, but I have no experience with bacon.
I also have a few other questions, but I'll ask them when the time comes, since it will be curing for 10-14 days