There are two methods you can go with, either a dry cure or a wet cure. When going the dry route the cure is called a rub, at least that's how I've seen it. I'm going to dry cure route with one and recently decided to go wet cure route with the other. Then I can compare.

As for the costco bellies, at least the one I had, are pre skinned. So if you want the pork skin for other uses you may need to go to a butcher or other source. But if you don't want to deal with having to take the skin off this was a nice option. I also felt the fat to meat ratio was pretty good with the piece I selected, I'm not a fan of real fatty bacon. It should be fun, and I can't wait for the results.

Got it. I just prefer (along with a lot of others) to wet cure bacon and ham so I get a more uniform distribution of the cure through the mat. Bacon can be especially problematic with a dry cure because of inconsistencies in thickness of the muscle meat.

I'll dry rub ribs and butt's, even brisket. Ham and bacon gets the wet stuff. Just a matter of preference.

I've done my fair share of smoking meats, and when I've done pulled pork, chickens, or pastrami I've put on a dry rub and let it sit for a day or two before smoking to really let the rub soak in and I've always had great results. As for my bacon the rub/cure when on and there is already a fair amount of liquid from the meat in the bag. I've been flipping it over daily to help even out the absorption.

We're pretty much on the same page (or at least in the same chapter ) when it comes to what we do to meat before smoking. If you look at SOME recipes they only call for an hour or two of letting a rub sit before hitting the heat/smoke. Others are suggest the same shortcut that major producers use by injecting the meat with whatever concoction they choose then smoking long enough to put a dark coating and wood flavor on the outside.

To me, the process of smoking meat is more than just grabbing a chunk of meat, seasoning it, then putting in the smoker for 3-4 hours. Sounds like you see it pretty much the same.

Alright so today was the day I smoked the pork belly into bacon. I personally feel I should have soaked the meat in cold water a bit longer then I did, but like all things if you want it done right don't take the shortcuts. I've only tasted the outer edge section, which is going to be saltier anyway, as per what everyone says, so perhaps I'm in the clear a little deeper in. I might use the outer edges for baked beans or something where a chunk bacon would hit the spot and the added salt would help season the dish. I don't have the set up for cold smoking, and try as I may to get the wood to smoke a bit more then it was I raised the temp. which gave me a little higher internal temp. in the meat. I was shooting for 155°f internal temp, and ended with 175°f instead. I should of raised the temp, got the chips going, lowered the temp and let the chips keep themselves going. But it was the first time doing this, if anything my smoker does have a cold smoke attachment that the wife could get for Christmas or something. So on to letting it rest in the fridge for the night and perhaps cook some up this weekend.

So I had to have a slice that wasn't at the end, and it was a bit saltier then I would like. Again should of soaked it longer in water, or brined it for less time. Either way it is tasty, and the wife gave it a thumbs up. Here is some food porn for your enjoyment.

So I made a second batch. Went with table salt instead of kosher salt. I also soaked it a few hours longer as well so it isn't as salty. Turned out real tasty. The wife likes it better then the Farmland brand we get, which is pretty good stuff. I told her if I keep making it we will need to get a nice meat slicer. She laughed, and told me to keep my knives sharp. Although I think next time I will pre slice more of it up.

Made some more bacon, this stuff is great. I used applewood this time. It's been great for sandwiches.