So I went to grab some fresh sides to make some bacon. I have used this place plenty of times, always good, always. So I get there and they say look what we got for you, O.K. I'm ready.
They specialize in pork, rightfully so. So here's the 18.73# side. Told them I will come back in a few weeks for another.
Grabbed a few other things while I was there.
Dry rub and 7-10 days.

That is a great store!!! That future bacon looks so meaty.

And I thought our local meat market was great.  Boy howdy does that look good!  I'm not brave enough to try making my own bacon.  Yet...  I'll keep my good eye on y'all and learn for a little longer!!   

I have some bacon spices arriving next week.  I'm gonna step into the water and make one of those hunks of bacon in the Spring.

That is a great store!!! That future bacon looks so meaty.

I just threw it in the back seat of my truck and got home and almost pooped my pants. I looked at it there but honestly thought it was 2, it always is. Gwennie says....what the heck is that? They NEVER let me down. Have not seen one this big, ever. Time will tell but it seems to me that I will have some pretty good bacon.

you will cure the small chunks instead of the whole piece? Do wet/brine cure or use a dry rub cure like tenderquick?

That looks like they just cut the bones off the front of the baby back ribs and left the rest for bacon...is that accurate?

I cut it up to about 1 1/2# hunks and rubbed with salt, Prague and pepper.
Have never wet brined but want to try that way soon.
I am not versed on "cuts" so not sure where the ribs would be exactly to this, someone else here may know, sorry but I dont.

Following Bentleys thread I am going to go 2 weeks this time, some of it is pretty thick. I realized I was hijacking his thread, my apologies.

All posts are welcome in my thread, I just do it to drive the site!

wow , that's some good looking pork.

I am pretty sure that is the thickest belly I have ever seen.

That looks like they just cut the bones off the front of the baby back ribs and left the rest for bacon...is that accurate?

You're right. I swear I can see where the ribs were connected. It's almost like a pork belly +++.

Six days in, tomorrow I am going to sneak a slice, not smoked to just sample it.
It is nice and firm as it always is at this point but some of it is ridiculous thick and don't want any issues. Here's a few photos.

Very happy to see the amount of liquid you have, I thought mine was supposed to have a lot more!