Masterpiece bacon Larry! How's it taste?
Tim....It don't suck.
![Smiley :)](https://letstalkbbq.com/Smileys/akyhne/smiley.gif)
Seriously, the slabs are dense because of the drying period between the smoking days. It doesn't throw off as much bacon grease as normal when you cook it. I guess that's because it is much dryer than store bought bacon. The slabs lost 2 pounds of weight during the curing, smoking, hanging periods. Tons of smoke taste. I chose to cut the slabs into smaller slabs and vac seal them. Slice them only when I am going to cook it.
I would definitely do this again. In fact, I have 2 more bellies in the freezer!