I put up slightly more than 60 pounds of bacon a year. Personally, I hate pink salt. My lifelong hatred has been recently reaffirmed with the declaration that it causes cancer. I'm a kosher salt and brown sugar kind of guy. Put a 5 pound strip into the bag with 1/4 cup salt and 1/4 cup brown sugar. Turn every day for a week then smoke to personal taste. Chill, slice, and freeze.
