Great article, I have been making my own bacon for a while. I received one of the best presents I have ever been given, Ruhlman's "Charcuterie" book, it's the cured meat bible. I get whole pork belly from Ranch Market 99 or any other asian grocery here in Houston for $1.50 or so a lb, and use the "Basic Cure" from the book, then add my own spices or seasoning's, and let it sit for 7 days, bacon it is! It's so much cheaper and better tasting than store bought machine cured bacon. Plus you end up with a bacon skin to use for beans or chicharron's.