Well I just got a fresh whole hog yesterday and decided to get some bacon started right away. The first batch from 2 weeks ago turned out fantastic but it's already gone and I have since gotten a new smoker so here it goes: Started with 2 cuts from the belly. Keep in mind that I am in no way skilled with a knife so my cuts are quite crude. Also... Processed this hog in a hurry and didn't notice until the last minute we were out of freezer tape ....so electrical tape it was! Slab 1 is about 5.2lbs. Slab 2 is about 4 lbs. Using Pops Brine again. Last time I used 1/2 Cup sea salt but this time I am using 2/3 cup of salt. Using 1 heaping tbsp of #1 cure plus an extra small pinch. Using LEM #1 cure from Bass Pro Shop. All The dry ingredients in my small cooler. The cooler is perfect size to hold all the meat and fits nicely in the fridge. Bellies ready for brining. Rinsed and light trimming. And into The brine. I laid a zip lock bag with water on top to submerge the bacon, then closed the lid on the cooler, and put it in the fridge where it will sit for 11 days. See you then!