Learn the science, math and techniques of making delicious (and safe) bacon at home. The 3 hour class will cover various curing methods like traditional dry-curing and basic brining. We will also discuss various cuts and styles of bacon like belly, shoulder and back bacon (Canadian). For smoking techniques, we will learn traditional smokehouse cold-smoking and using modern smokers and grills. Class includes a snack of a cider-braised belly bacon sandwich with slaw. Students are welcome to bring beverages along to enjoy by the campfire. Each student will get a roughly 5 lb. piece ($25 value) of all-natural heritage breed Duroc pork belly to dry-cure during class. Location is a wonderful small family farm in Bennington, NE where they raise heritage pigs and lambs. They also have a fantastic wooden traditional smokehouse that will be operating for the class.