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Thanks for sharing this. What kind of wood did you use for smoking? I know hickory and applewood are both fairly traditional. I wonder how significant a flavor impact wood type will have on already flavorful cured bacon? We've got something like 80# of homegrown pork belly in the freezer that needs cured and smoked. Which reminds me of another question...any idea how many pounds of cured/smoked bacon you get from the raw pork belly (seems like there would be a fair amount of moisture loss)? Thanks.