Does anyone else here make your own bacon?
Just cured >10# of pork belly. That'll sit 10-14 days, at which point I can smoke it, then slice, then vacuum seal in smaller portions and toss in the freezer so I have a bunch on hand.
It's amazing how easy it is, and how much better it is than store-bought.
And I keep hearing about these "bacon rib" things from LeRoy and Lewis in Austin, and thinking I might need to make that myself (although I didn't source bone-in pork belly)...