Thanks again Bob Correll.

[Jerome D.]

Fine looking bacon indeed, Tony. Very cool step-by-step photos. I want to try making my own bacon some time, simply for the mere fact that I'll have full control over the sodium level.

 

[Doug Selman]

Oh wow, thinking of a BLTA made with that! Going to give bacon a try. Where did you get the pork belly? There's a meat locker that specializes in Sausages (fresh & smoked) about 4 miles from me, I'll have to check with them.

 

[Bob Correll]

You're welcome Tony, but no thanks needed, you did all the work.
That is some outstanding meaty bacon!

 

[NeilH]

Looks good Tony.