Howdy from Lanark County Ontario. I'm new to this forum and to smoking as well. I've been looking around for tips and tricks for making bacon because I tried my hand at raising pigs this summer. Thought I had it all planned out then I get the meat back from the abattoir with the whole belly turned into sliced side pork. Now I'm scrambling for info. Can I still cure it to make bacon? Maybe jerky? Anyone have any ideas for me?