Making Bacon at Home
 

I decided to make my own bacon. The first slab used a molasses cure for 5 days then 2 1/2 hours in the smoker with pecan smoke. It was too sweet and really didn't have enough salt taste. But, I let it sit for a month in the fridge and it became very good. The next batch was a Maple/Brown Sugar Cure, sitting for 7 days. I smoked it with Apple wood chips. This one was good right away but still needs a little salt... The photo is of the Maple cured piece....

Looks great! I'd wrap a buffalo tenderloin with that!

That sounds great!!
Here's a cooked piece of the bacon, the rest was consumed before I could get my camera and some of the Chicharrones I made from the skin on the pork belly.

Nice!!!!