Here at our farm we grow most of our own food, including making our own bacon. We raise and process the hogs ourselves, slice out the pork belly, trim it up, apply a mixture of 2 parts salt, 1 part pepper, and 3 parts brown sugar, wrap it in butcher paper, let it sit for 10-14 days, wash, smoke to an internal temp of 150 degrees, allow to cool overnight in the refrigerator, slice with a knife or slicer, vacuum seal and enjoy your homemade bacon for the upcoming year! Once you try this its hard to go back to that store bought stuff!

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