I am happy to report that the first bacon experiment ended with a very delicious product. Today Brian and I sliced and packaged the bacon he made from a pork belly we've had in the freezer since our last batch of hogs. This was a dry cure recipe and was smoked using hickory sawdust. He still has two or three bellies to go and several other recipes to try.
The ham from our most recent pigs is currently in its second week of curing in an extra refrigerator in the basement (yay Craigslist!).
Between the freezing temperatures and all this food, there is no doubt it is winter!
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