So I learned a ton with this whole bacon making experience. Main lesson: Be careful how much salt you use.
Man it was literally innedible. The salt burned the lips and I could only make it through two pieces. I asked over on the smoking meat forums and they said I was kinda hosed. I decided to soak the three bellies I had not sliced yet to suck out some of the salt. 24 hours and two changes of water and it is perfect now. Pic above is just two of the slabs all cut up. It is really good. My next batch is going to kick arse.
There are a lot of sites that focus on bacon. I was fanatic about bacon way before it was cool. And I made my own bacon. Suck on that bacon centric websites 😉
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