So it is a snowy day here in OKC and I am off work for a change. Seems like every time I am off the weather is bad. Windy fire watch rain etc. So since I have a 4 day weekend next weekend I decided to grab the last of the 30 pounds of pork belly and try some more bacon curing. This is my second attempt at bacon and I decided to start with a dry cure. I call this "the kitchen sink" because I opened my spice rack and threw in a lot of different things. I have Bradley sugar cure, brown sugar, pablano chili powder, CPB, and some old bay. Crazy huh? In the beer fridge to cure for 7 days!