Quote Originally Posted by Boatbottom View Post
Don't want to hijack the thread. Would like to know about this bacon smoking.
I buy pork bellies from a local butcher, cure them in the fridge for a week, then smoke them to 150 degrees. Let 'em sit in the fridge overnight to firm up, then slice.

Best bacon you'll ever have. HIGHLY recommend trying this if you own a smoker.
Home-Cured Bacon | Michael Ruhlman