Just picked up 6 half bellies bout 6lbs each. I’m using Walton’s bacon dry cure. How many can you stack on top of each other in the cooler. Fat to fat, lean to lean.

Right on, being smaller half bellies I was able to do two stacks of three in one lug. I plan on rotating them daily. I love the meatgistic community!

I tried the dehydrated peppers recently to cut cost on the process. I was not happy with the flavor. I use pickled jalapeños( nacho slices). I do a coarse chop on them. Absolutely love the end product. Maybe it’s just what I’m used to. Lol. Fresh peppers used to be a no no, what happened?

I like that idea!