Nothing like it . . .
My family hasn't butchered hogs in a couple years, but bacon was always a joy. Our biggest challenge was not having the best setup for smoking. We found a workable solution. Smoke is the whole key to it. That's a nice looking slab in the pic. If that's home cured, I'm very impressed. Often home cured doesn't always have that quite so beautiful 'pink' color unless you are using lots of saltpeter in your cure.