I was getting tired of the mess I make in the frig when curing my bacon. So I have a new approach. I put the pork belly in seal a meal bags during the cure process. It worked for pork loin to. Take a look.
Some nice looking belly and air drying. I made blocks to stack the smoking racks in the garage frig.
Let there be smoke, I use apple and alder for my bacon. I let it smoke about 4 hours at 225. The IT gets to 160
The finished product.