Great news, baconeers--BDJ Labs is making its own bacon! We purchased three hunks of pork belly, ranging in size from 1 to 2 lbs., and they've been resting in the fridge for several days. Using a blend of recipes found on the Interwebs, we decided to try a few different techniques and flavors, each beginning with a curing-salt blend. The first is honey flavored (we just love the juxtaposition of sweet and savory), the second is garlic (one of our favorite flavors), and the third is just plain salt. We haven't decided if we're going to hickory-smoke all three, or just smoke the salty one. We are about to have our last pre-bacon-making meeting to cement these decisions, then the smoking will commence. We'll keep you posted on the progress.
God bless America.