So we decided to make our own bacon this last week and found a method on the following site:
The process takes a week most of which is brining the meat to cure it for safe storage. A daily massage of the pork in zip lock bags to insure complete curing which makes it bacon not pork belly. It is tasty not salty and much better than store bought bacon.
First was the brine, then the smoking and then trimming up the slabs for freezing, (of course a little taste test on the way!!