This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag. This extracts the moisture and concentrates the flavors. The end result is delicious. Fries better in a pan too. Sorry for the low quality pictures, from my phone and not buying a fancy camera just for this stuff.
Btw, this goes on the rack meat side down. See you in 14-ish days.
Btw, this goes on the rack meat side down. See you in 14-ish days.