played around with some pork belly over the weekend for some bacon. On the left is a cherry rub flavor for bacon and on the right is an espresso flavor bacon. Each was sealed and sat in the fridge for 7 days, flipping every day and pressing a few times throughout. After the 7 days, the meat was taken out of the seal and washed with cold water and pat dried. They both went in the smoker for 3 hours.
