asava, did you make your own bacon? you mentioned something about pork bellies. if so, how did it turn out (with photos)?
i've cooked several pork bellies, but never attempted to make my own bacon. considering making what is called Guanciale. a pig jowl (pictured right after the head) that has been cured, and what amounts to be a better version of bacon and pancetta combined.
this isn't mine, but a decent picture of guanciale. i'm trying to figure out a space in my house or garage that will keep the appropriate temp and humidity for a time long enough to properly cure the meat*. i will be getting about 8 pounds of pork belly here at some point and will more than likely make a couple different types of bacon. will def. put up some pics.
*
http://honest-food.net/2011/07/08/how-to-make-guanicale/in the meantime, here is the yield from last nights ramen broth party... nearly 12 hours of cooking later