JackBootedThug
MURDERATOR
out of the blue my neighbor came over with a gigantic pork belly and asked me if I wanted it. I said fuck yeah cracker! Anyway-I was actually going to try and do a porchetta but on advice of a bro I decided bacon instead. I had to split it into four sections to get them to fit in 1 gallon ziploc freezer bags. any way for my rub I used pink himalayan salt and table salt, brown sugar...1 cup each. then I added some black pepper, red pepper flakes and some instacure. The insta cure I just happened to have from where me and my son made deer sausage the other day. Don't really need it for how I'm making it. Any way I will let it cure for 2 weeks, flipping it every day. Then I'll smoke it and it will be ready. Anybody ever make bacon before? Hopefully it turns out good.