Chatted with a neighbor that smokes his own bacon. He uses Mortons Tender Quick And a bit of brown sugar. After 24 hours onto the smoker the belly goes. Got on here and showed him a thread or three, one of them was one of Bearcarvers. He insisted that Bearcarver is way off in his curing time and that overnight is all that is needed. He attempted to give me some of his bacon to bring home, I politely, as much as possible, refused. This leads me to my question, what exactly is he eating and how unsafe is it? He is in his mid 70's and drinks heavily, perhaps his innards are just pickled?