When we were getting to the end of the first half-belly, I thawed and cured the half-belly I had frozen frozen. The skin cut off much easier this time. That was partly because I had a sense of how to work it this time. Mostly it was because I got out the sharpener and put good edges on all the knives. Note: Knives sharp; fingers bleed.

    <p>
      Against all of Mary&#8217;s demands, I added brown sugar and pepper corns to the cure this time. I liked it quite a lot, but it caused a new Rule of Bacon Making to be declared: Thou Shalt Reserve Half to be Cured with No Weird Stuff Added. So sayeth the boss; so it shall be done.
    </p>

    <h2>
      Field Notes
    </h2>

    <p>
      24Sept2020<br />5 lbs (other half of the 5Sep belly) cured with added brown sugar and cracked pepper<br />3Oct smoked with just apple wood<br />Started with a fairly strong pepper flavor. After a couple of weeks that has mellowed to a very nice, mild pepper note.
    </p>
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