Love making Buckboard bacon. 14 days in dry brine, 8 hours smoked. Picture is kinda washed out but the taste sure isn't!
I tried that too. Must be the cold Winters up here---I keep planting Rib Bones, and Nothing ever sprouts!!
More fertilizer... LOL. Thanks for all your help Bear, I read most of all your posts. You are the one that got me interested in making my own bacon, these next hogs I have butchered I will be making my own belly bacon.