He's right, I was there that day when Joey Boy made CornPop run for his life. But Joey's being modest. He didn't tell you about CornPop's main man, the bad ass white dude, JackCracker. It was something to behold I'll tell you anons. I was there, I seent it. But I will not tell you what Joey Boy did to JackCracker because Joey didn't. I hope someday he will.
If you truly love bacon, your would get it made from the jowl, not the belly. Get yourself a smoked hog jowl. Cut of a couple 1/4-5/16th inch thick (I prefer thicker) and cut off the skin. Fry on low heat, about 2.5 - 3 setting on an electric stove. Remove melted fat a couple times, Remember, you are frying it, not deep frying. You'll see when it's done if you like bacon fat (and no one who doesn't like pork fat would like bacon) you'll know.
Reminds me of something from the old country. Do you remember wiener roasts, where you put a hot dog on a sharpened stick and put it over a fire outside? Well they had, and some still have, outside fire roasts like that in the old country.
It's in the late spring when the autumn salt cured pork bellies have been all eaten and the last 6 inches or so of the tapered end is nothing but fat is all that is left. Get yourself a thick slice of homemade bread with a thin slice of a whole onion on it, cut the cured fat in about 1 1/2 inch squares, put a square on the end of your stick and put it over the fire. Let some fat drop off until it's clear (you'll know) and then when you see the chunk of bacon fat be just right take it out of the fire and let the melting fat drip on your bread. Keep doing this until the chunk is maybe 3/8 in. square. Your slice of bread should be soaked by then.
Anon was lucky, visited the old country and had a roast like that, never tasted bacon so great before.