I bought a pork belly at Hong Kong Market. Off the Broiler has the skinny on this wonderland in a repurposed Walmart/stripmall in Gretna. With the pig on hand, I set about making us some bacon. I read Michael Ruhlman's Charcuterie, but settled on Karen Solomon's recipe for the cure. After 9 days, I dried it, let it form a pellicule over a day, and then smoked it with oak hardwood charcoal, and a mix of cherry and pecan chips. It came out a beautiful color. And it tasted good. I'm going to do this again.