There is nothing better than when one of your kitchen projects turns out good. I recently made 7 or 8 pounds of good and simple smoked bacon. I put a basic salt/sugar cure on the bellies and than followed up with a good deal of cold hickory smoke.
Not to toot my own horn (I am a notorious horn-tooter) but the stuff came out absolutely beautifully. Just look at that foot long strip pictured above! Just check out these lovely, fatty rashers pictured below!
I have been using a vacuum sealer during the cure (standard dry cure 2 parts salt to 1 part sugar plus pink salt) which has yielded very good results. I cut the pork belly into what-I-am-going-to-use-in-a-week-or-two sized pieces (I freeze the surplus).
Here is a hunk after smoking. I cold smoked the cured bellies for about 8 hours and then brought them up to about 128 deg. at the end. I used my Bradley smoking rig with the cold smoke adapter. I am starting to get a little dissatisfied with this setup and I think that building a real smoke house in my yard may be one of next year's projects (don't tell the wife).
I used my slicer Lurlissa (I name my appliances) to cut the stuff fairly thin. The best part about slicing your own bacon at home is that you are left with all sorts of smokey bits and ends to utilize in soups/stews/etc...
Here is the end result of all my toil. Delicious, crispy, home made bacon strips.
As I stated before, there is no better feeling than home producing one of the staple food products (I am doing a period of keto, so bacon is currently a staple) that you utilize on a daily basis. It ties you to a period in time when all sorts of processes like this were done in the home as a matter of course.
I know that bacon is so 2008, but thank you for humoring my self indulgent bacon pride for a couple of minutes.