I enjoyed the "Makin' Bacon" class. I learned about nitrites, celery salt, and nitrates, as well as how they relate to the curing process. Mr. Helms had not just a wealth of knowledge but knowledge from experience, too, which I respect a lot. My favorite part of the class was curing my own pound of pork belly -- Mr. Helms provided the basic cure and raw pork belly, plus lots of spices and teas to make different bacony flavors! I'm looking forward to trying my chai-themed bacon (1/2 pound) and Lady Grey + Juniper Berry creation (1/2 pound) in about 5 days!