Damn if it doesn't take a long time to produce craft bacon at the house. It seems like eons ago that we bought a slab of Berkshire pork belly off a farmer in Bryan Texas and started the curing process. We wanted to do a bacon nobody had ever put out there and we reckon we have but would love to hear from somebody who can tell us different.

We'll put the recipe and procedures up this weekend when we're not so pressed for time but suffice to say the ground Hatch chile powder, Kosher salt, pink salt and turbinado worked some serious magic in their 9 days of co-mingling in the fridge.

Our handmade bacon project http://www.scrumptiouschef.com/food/index.cfm/How-To-Ma

Now we've got to figure out what to do with 8lbs of bacon.

Help?