Today I started 20 lbs of bacon. This is my biggest run so far! I’m doing a cinnamon/fennel/allspice bacon, a simple maple bacon, and an italian-spiced bacon (like pancetta spices). I’ve put together some documentation for the process – even shot a little video, along with recording the spice recipes and the cure and will post that soon. For now, though, I present to you this bacon panorama taking in all 20 lbs. In the coming week, we’ll follow these little bacons from the butcher to the fridge, to the smoker.