[samfsu]

Since the temps have dipped in south florida, I have been thinking about doing some bacon. Figure I will do it at night next weekend when the temps go down and do it over night.

I am trying to find a recipe/tutorial on here and it has been daunting.

So my fellow brethren whom I have learned so much from, what say you on wet vs dry cures for bacon. Please help! I greatly appreciate it.