Finally got around to making my own bacon and boy am I glad I did ! It was fantastic ! Got a 12-13 # pig belly from a butcher and used a dry brine for 7 days. (followed the recipe in the Charcuterie book ) Smoked it to 150 degrees and after cutting off the skin and slicing it, i had about 9 pounds of the most delicous bacon I've ever had. I took pics,but have to learn how to post them.