I have read this whole thread, Interesting to say the least.
But anyway, at any time I have at least 4 pieces of Pork belly curing in a liquid cure on the go. I make 1 slab for US, one for my Next door Neighbour, one for my lifelong friend and one for my Neighbour's Girl Friend, one slab each a week, sliced. They pay for it. Our bacon is paid for by the others, it is cured, cold smoked, then up the temp to reach a 155 internal temp, then sliced on slicer.
The one thing we all know, there is no better bacon to be had, even from the market or any store in town cannot compare.
Will I post the recipe, Maybe in another thread.
30 inch MasterBuilt Digital smoker, 10 inch industrial Slicer, Meat Grinder, Food Dehydrator, all the toys, reside here!