Originally Posted by igallant
dw, What do you do differently?
I use pink salt and some other ingredients (pm me if you want to know more). I cure for a longer period of time. I also smoke at a lower temp to 160.
I also only use middling/belly fat that I trust from a local source. I have given it to friends as a gift and they always say that it is the best bacon that they have ever had.
Edit: Your message service is off. Shoot me a message if you want to know more.