I had some hogs butchered and had them keep out the bellies. I used Prague #1 cure, salt, pepper and let in sit in fridge for 18 days, 2 days in fridge for pelicles, then smoked at low temp for 4hrs, then next day smoked to 145°.
Put in the freezer to firm up and run it through the slicer. I'm going to keep making it this way instead of store bought.
Put in the freezer to firm up and run it through the slicer. I'm going to keep making it this way instead of store bought.
