Posted 2/8/2020 10:15 (#8028873 - in reply to #8025838) Subject: RE: bacon
We salt pork bellies down for 4 or 5 days. Being them out after the last day and pat down with paper towels to remove moisture. Cover them in brown sugar and cracked black pepper. Give them a dusting of salt peter and the in the smoke house until they turn red. Usually make 50 to 100 pounds at a time.