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I've used my WSM in temps from 90 degrees F to -22 degrees F, and I have never needed blankets. My simple question is why do you want to do this, i.e. what am I missing?

I've done this, must be hundreds of times during the last 20 years. Slice the belly, or the rib meat, after removing the bones, and fry them. If you want salt meat, salt the pieces, maybe some pepper, and fry them up. I think most people will find unsalted prok belly rather bland and chewy. Or...

Not low and slow for sure. Pizza looks good!

I'm sorry, but I think this approach is less than ideal. You really have no control of the salt content, at that is quite vital, both because a few precent off can lead to bacon that is not salty enough, or too salty, and even worse, dangerous. I suggest you follow the tried and tested, and...

This is the way to go. Looks delicious.

If you're using foil, place the bones up, the reason is simple, they are sharp, and they might puncture the foil. The lovely juices runs out, which you could add to let's say to the beans are gone. Otherwise, it is a oven with the same temps at the top as well as the bottom, and there is no need...

Looks like you are as good with both the cooking as well as the camera as your spouse. I'm really impressed.

Some users expect miracles. Cheap vacuum sealers do not perform miracles. I love my cheap food saver. But you have to be aware of what it can do, and what is incapable of doing. As long as you use it to do things it can do, it works fine. If you try to make the unit to perform wonders, you will...

You can add a certain amount of Vitamin C to smoked foods and meats with nitrites added. This prevents a chemical reaction where nitrite is broken down to nitrosamines. I'm not saying nitrites are healthy. All the nitrites in processed food is a much larger source than than home made bacon. If...

Now, I did not mention that, but the whole point of getting air out of the bag is just to make sure that the salts in the liquid/brine gets contact with the meat, to even out any differences. It is not critical at all, one method of curing where I live is to bury the meats i large amounts of...

I'd really like a taste of that fish. Looks fantastic!

Just for the fun of it, I gave your picture a three minute treatment in Photoshop. It's by no means perfect, but it's a variation. Horizontal pictures works better in forums. As you might see, I even fixed that ding in our plate. Because of the time used, you can see it really well. It is not...

I Agree, Mr. Lampe. It gets dark at half past six. I had high hopes that the sun would stay up later this year, but I was wrong. As usual. Now, since I, thanks to you, have large amounts of patty pans, more than I can eat, and my few neighbours politely says "No, thank you" when I try to give...

That might be an answer. It does not necessarily have anything to do with an uneven distribution of salt. Meat from animals is not the same, even in the same cut. Now, I might upset someone here, but I'd rather be worried about the "measure" tablespoon than the distribution of the salt. But...

The amount of liquid in the bag is really no sign for anything at all. If you think that "lots of dropped liquid= good cure, no liquid=bad cure", it's not that simple. Some slabs drops a lot of liquid, others releases next to nothing. Now, when you have cut a slab in half, and they release...

- Use natural light, if you can. Take the pic in front of a window - I think your plate is a tad crowded. Use a bigger plate - Cut off a piece of the fantastic steak to show off the inside - Do not take the pic from above. Bend down, and reduce the depth of field a bit, shorter shuttertimes. Or...

With all kinds of respect- I am not a professional, but please read this thread as a starter: http://tvwbb.com/showthread.php?45630-Bacon-Question-Curing-concern Furthermore, recent studies shows that there is no statistical evidence between for example migraine and the intake of nitrites. I do...

In 1973 sodium nitrite was banned in Norway. It was not legal to add the salt to food at all. We still had bacon products, and as far as I know, none died from botulism during the "ban" years. So, if you're sure that your belly does not have been in contact with the bacteria, you do not need to...

With all respect George, are you sure this will make any influence on the cook? Just asking. Charcoal cooks are quite forgiving, and not very accurate. That's what makes it so fascinating. If you want to carefully measure the cooking environment, sous vide baths are my first choice.

John- that's the way we do it. I have never seen bacon with the rind removed in stores or anywhere else. If you are lucky, it is even crisps up when you fry the bacon! Bob- one of the downsides of living in Norway, is that almost every local butcher and small scale producer of foods are gone...