The weekend before last we butchered hogs and I saved several nice chunks of belly. My buddy caught wind that I was curing a fresh batch of bacon so he hit up the butcher shop and bought some belly for him. Last night we smoked it on my WSM over cherry. After the smoke we wrapped it and stuck it back in the fridge to cool off. After work today we sliced and vacuum sealed the whole works up.
My batch was seasoned with brown sugar and fresh cracked pepper, on my buddies we did brown sugar and then 1/2 with habenaro dust and 1/2 with brown sugar and Carribean pepper dust (both from my garden this summer).
Here are some shots from the last couple nights...
Cherry gave these slabs some awesome color
Shot of the sealer