Your kids will love ya!
Thanks for the tip. I have a couple of GFS near me. One 15 miles east and one 20+ miles west. I will check with them.
We used buy a side of pig from our daughter, but she got divorced, and now that it out. That pig, kept the pigs. LOL
I always requested the butcher to leave the bacon non-sliced. They would cure and smoke it, but then I would smoke it again. It was awesome stuff. I miss those pigs. And it was cheap too. She gave us the meat, and all we had to do was pay for was the processing cost.
( About $100.00 or so, for a half a pig, butchered and cut up for us).
So now if I can get some pork side belly's from GFS or a butcher house, I will try my hand at making it from fresh to cured to smoked.
Did you dry cure, or brine cure it? It looks great!
Now... do you think a Whirlpool will do the same good job, as your Maytag?
Can't wait for my wife to ask why smoke coming out from the laundry room. LOL