G'day All! Here are some pictures from my "Porktastic Adventures in Bacon Making". (Sorry for the giant pics...can't resize on the fly, it seems) Highlights: I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat. Mwahahaha! Lowlights: This batch was very salty. The full story is detailed over 3 blog posts found here: Part 1 - http://www.eatapedia.com/?p=593 Part 2 - http://www.eatapedia.com/?p=616 Conclusion - http://www.eatapedia.com/?p=629 I started with two pork bellies: Cured them and put them in the fridge for 7 days: Rinsed them off and put them in my FrankenTraeger: Sliced them up and fried me up some bacon!