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8 4 | M A C O N M A G A Z I N E . C O M J U N E / J U LY 2 0 1 9 MAKE YOUR OWN BACON Try making your own – research the various salts available and experiment. 1/3 portion (about 4 pounds) pork belly Salt mixture; consider trying pink curing salt Rub your favorite salt mixture into the pork belly. Let it sit in a large zip-top bag in the refrigerator for 8-10 days, tossing it around daily to make sure the rub gets into the meat. (You will see a good bit of liquid accumulate in the bag as it's pulled from the meat.) After 8-10 days, take it out, rinse thoroughly and let it come to room temperature. Put the slab on a 215-degree smoker for about 3 hours, making sure the meat reaches 150 degrees internal temperature. Remove from smoker and refrigerate for a few hours or overnight. Slice the cold slab to desired thickness, then fry it up! special that really set our menu apart. Anyone can claim they do a better burger, but we do it better here in Georgia with peanut butter and bacon." Upstairs from e Rookery, the burger at Dovetail is remarkable, and an unexpected addition to the menu at this fine dining establishment. Processed in-house and made of sirloin and finer cuts of beef, it includes locally-sourced bacon. A newcomer to downtown, but not to Macon, is Famous Mike's. What started out in a small gas station on the edge of the county is now located in the midst of the burgeoning Poplar Street business district, "an exciting and wonderful opportunity for Famous Mike's," said general manager Barbara Holland.