Home Made Bacon

We get most of our pork and beef from local farmers - one former coworker that I've been dealing with for over 10 years now, and another whom I met in the local homebrewer community, whom I've been dealing with now for some 7 or 8 years. We buy a side of beef or pork at a time and freeze it - it keeps extremely well for over a year.
The last time I got pork, I asked that the pork belly be left in tact. It was a huge 6kg slab about 3 or 4 feet long, a foot wide, and an inch or more thick. I brined it for 2 days, then smoked it for a day, then cut it up into 2 inch long slabs and froze them.

I just took one of those out of the freezer, sliced it with the old manual meat slicer my wife picked up for me at a yard sale some time back, and fried it. Oh my it was good!

Next time I get pork I'll do a whole photo series and video on how to make bacon.

Mmmmm, I could not resist adding this quick video! Does it better justice!

Here are the videos of me smoking it.