We ran out of bacon and don't have a smokehouse set up on the new place yet. I thawed out a side and followed the instructions on a bag of Morton Smoke Flavor Sugar Cure. We let it sit in the fridge for a week then soaked it in warm water an hour then let it sit two more days. It made very good bacon. Maybe not as good as it is from the smokehouse, but it was easy and tastes just fine. There were a few salty places, next time we will scrub and change the soak water a few times. The bag says it works the same on hams, but we haven't tried that.
Thanks for the output Ed. I plan on butchering a couple of pigs this coming fall/winter and am planning to do my own bacon also.
Chupang, Morton has a web site and most butchering shops carry their products. My Walmart carries some of it> Here is more about it. http://www.mortonsalt.com/consumer/products/meatcuring/ Morton also makes a booklet on curing meat. It's a good one. I like their products, they are easy to use and have easy instructions. If you want to experiment, try brining a pork roast out of your freezer. You can experiment without using a whole bacon slab.
