I made MH's Simple Bacon Recipe. It was in the brine/cure for 10 days. Smoked it today. It took quite a bit longer to hit temp (I pulled it at 165°F). The belly slab was not the best, but it was about 4.5 lbs after taking the skin off. I sliced all 4 ends off and ate them. Based on the slab, they were mostly fat. They were delicious though. It's in the fridge now chilling. Here's a few pix:
Before smoking:


After smoking:

Before smoking:
After smoking:
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