OldSarge: It was tasty. Took a couple of tries using the method, The 2% salt setting wasn't salty enough for use. 2.5% salt was too salty. I hit the sweet spot at 2.25% salt. Everyone's taste is different, and what I like may not be what you like. This is why this method and calculator works for me. Once you hit the sweet spot, you can repeat it over and over again. Making bacon of any kind takes time for the curing process to work. This isn't a " I bought a belly and have to provide bacon for some affair next week" type thing. I figure on 25 to 30 days from when I put it in the cure.to eating fried bacon. Is it worth it? Oh heck yes.