06/20/2026
From pork belly to breakfast perfection.
This batch started with 100 pounds of fresh pork belly stacked high and ready for transformation. Next came the cure, carefully coated and tucked into pans for a week-long nap in the refrigerator. The reward? Thick-cut slices sizzling away in a cast iron skillet and filling the kitchen with that unmistakable bacon aroma.
Making your own bacon isn’t difficult, and once you’ve tasted homemade smoked bacon, it’s hard...impossible, to go back to store-bought. Better flavor, thicker slices, and complete control over the seasoning and smoke profile.
If you’ve ever thought about making your own bacon, I put together a step-by-step guide here: https://www.jacksblend.com/homemade-smoked-bacon/
Warning: Side effects may include making 100 pounds at a time because your friends and family won’t stop asking for more.