The bacon has been curing for about a week in the fridge. This morning at about 7AM I removed a piece of the pork belly from the plastic bag, rinsed off as much salt as I could, patted it dry with paper towels and put it back in the fridge unwrapped in the hopes that it will dry overnight and develop a pellicle.
Tomorrow (Sunday AM) I will smoke this piece of the pork belly with hickory until it reaches an internal temp of about 140-150. I will report the results. I am keeping the other two pieces of belly in the salt/pepper cure for now. I want to see how this piece works out after a week of curing in the salt and pepper.
Now, my Dad's bacon was a beautiful brownish color on the outside, smelled of pepper and hickory, and the lean meat had a dry and reddish appearance. So, we'll see tomorrow night how this one measures up.
Thanks for looking!