All things BACON!!

We tried our hand at making bacon today, we did this 2 ways. I added about 1/2 cup a salt, 3 tablespoons pepper to a 3 pound slab of pork belly. I put it in my smoker for 3 hours at 200-250 degrees or until internal temperature is 150 degrees

2nd way we did it was taking a cup sugar and 3 tablespoons of molasses, 3 tablespoons of salt and pepper. We are letting it sit for three days moving everyday until we smoke it at the same temperature above.

This could potentially be dangerous, I personally love bacon. If I can fin a way to make it without all the garbage they put in it, I will be eating it even more. The first way is not as salty as the second. So it is good for those trying to watch their sodium intake.