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Ok 7 days did a test fry, nice caramelized bits in the pan, slightly salty but it was the end. I starting drying process.

Oh that sounds nice thank you

I used I used half of teaspoon of pink salt per 3-pound package

Second time making bacon, Ive read through many of the threads here and learned a lot of the pitfall to watch out for, specifically letting the belly dry after curing before smoking. I have 10 lbs of belly cut into 3 manageable chunks in the fridge, I coated it in honey and covered it in a...

I'm near Seattle WA. Been smoking a few years, have a weber smokey mountain a litle chief electric that I attached a second little chief to with dryer ducting so I can cold smoke. My smoking "dream" is to smoke a whole pig.