Any brothers out there make their own bacon and willing to share some recipes and tips? I have a lot of experience with homemade jerky, summer sausage, pepper stix, and all kinds of smoked meats and fish, but none with bacon. Do you like a wet or dry cure and advantages to each. I know I could go to a food forum, but there are a lot of brothers here with different hobbies that might be able to give some advice and this is the only forum I frequent on a regular basis.
Thanks,
Mike
Thanks,
Mike