What's better than the sound of bacon sizzling in the skillet? Maybe making and curing your own fresh bacon? ABSOLUTELY.
Here is the cured pork belly all peppered up and ready to smoke.
Notice Foxy in the background. She's pretending to just stand guard, but she also wants some bacon really bad.
This is what the pork belly looks like after 4 hours of smoke. I'll let it sit overnight and then slice it up into bacon strips in the morning.
Sliced up and ready for the skillet!
