re: Making Homemade Bacon *finished product*

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1. Where to find the cheapest pork belly..I don't mind driving an hour or so out of BR

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Call grocery stores and butchers near you and ask 1) if they have it, and 2) how much per pound. You shouldn't be paying more than about $6 bucks/lb. Some places have it as low as $3.50.

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2. Curing salt. Are you using it, and where to find it.

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Some grocery stores carry it; also check Whole Foods, Fresh Market or any butcher shops. Can find it online really cheap too. Pink curing salt is what you need along with kosher salt and table salt.

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3. Cold smoke versus hot smoke. Which of the two are you employing. I have a charcoal grill I can hot smoke on, but I'd like to cold smoke if there is a way to rig one up because..

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I smoke on my charcoal Weber. Coals and soaked apple woods chips on one side .. pan of water/beer/cola/wine/whatever on the other then the belly goes on the upper rack placed above the pan. Smoke about 1.5 hours per 3lbs of belly.

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4. I figure the cold smoked bacon keeps better than the hot smoked. If hot smoking, what are you doing with the bacon? Eating it all at once, or storing in the freezer?

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I cut mine in chunks and freeze them then thaw out as I need more.

Good luck brother. Homemade bacon is fricking phenomenal and fun to experiment with.