BACON!

The bacon is finished cooking and is cooling now. These are some of the photos of the cooking today.

I took the pork belly out of the refrigerator when it was feeling firm (about 1 week, flipping every other day)

Generally in the United States most bacon is smoked, but it doesn't have to be. And since we haven't got the stove top smoker yet... an alternative is roasting the pork belly at 200 degrees until the internal temp is 150 degrees. Ruhlman says about 2 hours mine was closer to 3.

Next while the meat is still hot the skin need to be removed from the pork belly.

After all that is done, let it cool at room temperature and then put in away for use tomorrow morning (or tonight for BLTs...)