Making your own beef bacon is not difficult, it’s just a matter of being
prepared for the time the cure takes, then the smoke stage. The most
difficult thing may be procuring navel, or belly, but you can approach
your local meat market to special order it for you or even order online.
They are also quite large, so you can always make half as a batch of
bacon, and freeze the second half to bacon-ize at a later time.
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