Making Bacon

Part of my share of the Berkshire hog was a side of bacon. Fresh meat that needs to be cured. I thought I'd chronicle my first attempt at making bacon.

Here's the slab of meat. Sorry, I don't know how much it weighs, but probably about 4 pounds:



Here's a mixture of kosher salt and brown sugar: I used about 1/3 cup of each.



Adding 1/4 cup maple syrup:



Here's the slab with the mixtuer rubbed all over it (showing meat side up):



The slab is placed in a plastic bag (I used a garbage bag since I didn't have anything else big enough). It goes in the frig for seven days, turing it over the first few days.




After that, I dry it and smoke it. Fun, no?