Yes, that would be me licking my computer screen.
My god, woman! That's *some* bacon!
Pretty cool, huh? I am just *so* pleased. And now the s.o. has gone down to the creek to scare up some catfish for dinner. It is a banner day.
You hippies! :D
I'm way impressed.
What size were the pork belly slabs when you rubbed them and stacked them in the tub? I guess I'm wondering: Do you slice the bacon into strips before or after you cure it?
Not the first time someone has called me a hippie. 
You put in big slabs of belly, like 8x10ish and a couple inches thick. Somehow it penetrates all the way through. It was salty and the texture had changed throughout!
I've made beef jerky in a similar way - stacking for the curing process. I bet this bacon is just *to*die*for*!!!!! Enjoy it. Do you keep pigs (hogs?) all the time? Is this something you'll get to continue doing/having? I'd be afraid the bacon would be eaten up long before all the other parts. And I'm sure the dogs are in aroma heaven now. 
Gosh that looks fantastic!!!! Definitely porkographic.
You've got me wondering where I can get my own half hog.
I'm more of a ham or sausage girl myself, but good on 'ya. At least you know what exactly what went into it.
jamie, you easily have the coolest site on the web. it makes mine look like the paltry excuse for a dinky web log that it truly is.
"This easy." Yeah, right, LOL. You know you've been in the country a while when making bacon involves 4 or 5 days! Sure looks tasty, though! : )
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