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So I recently made my first attempt at bacon.  I was a bit spooked by it all, so I kept my process very simple: 12lbs 'dressed' belly, skin removed and cut into 6 portions, approx 2-3 lbs each.8 days wet cure in 150ppm Prague #1 brine solution (6tsp per 3 gallons water). No other additives to...

Hello All, I've been lurking off & on for about a year, figured it was time to hop in. So here goes...   THE PAST: Several years ago I was given a Smokehouse Big Chief (a PNW standard for decades); it served me well, pretty much exclusively for salmon. But it always left me wanting better...