Found some pork bellies at the Asian grocer for $2/lb. Followed this recipe and turned out 6 pounds of meat candy. A little salt, a little sweet, the smoke sent it over the edge. No curing powder, used pear wood because it’s all I had. Two hours at 200 and it was right at 150*
https://www.thespruceeats.com/how-to...-bacon-4146515
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