Hi Shelly! All salts are not created equal - some are saltier than others when measured 1:1. I've not tried pink himalayan salt for this recipe, so I can't speak to how it will come out or if it will affect the saltiness level or not. If you try it, please come back and let us know how it went!

You're so welcome! I can only imagine how delicious it will be with hogs you raised yourself!

Thank you for this new,no sugar recipe! I raise my own hogs and look forward to trying this new form of bacon.

Hi Danielle! It's still fresh meat, so I wouldn't leave it in the fridge more than about a week. You can definitely freeze it - we buy a big slab of pork belly, cut it into sections, follow this recipe, then after it's smoked we slice it and package it with our FoodSaver vacuum sealer in 1# packs, and defrost and fry up as needed. We keep it in our deep freezer up to a year.

Hi Wayne - I'm sorry to hear this. What about the recipe did you feel like did not taste like bacon? I would love to hear about your bacon making method as well!

Hi Paul - if you refer to the post here: https://www.paleoscaleo.com/how-to-smoke-pork-belly/ you'll find everything you need to know about smoking on the Traeger!