re: Making Homemade Bacon *finished product*

It was your thread a few months ago that inspired me to do this.

And yeah, I should have added more cure. I paid $8 for enough mix to cure 20 pounds of pork, so there was a lot left over. To be honest, I would rather the pork not cure enough than to be stuck with 6 pounds of rotting meat.

I put the word out to my in-laws to hook me up with some wild hog belly. I've gotten backstrap from them before. So hopefully they will come through.