Discussion in 'Bacon' started by metaluno67, Jul 15, 2013.

  1. I bought a hog and finally got to make some bacon. I did a wet brine and then two different dry brines. First dry was rubbed with maple syrup, black pepper and salt. The second rubbed with salt, pepper, thyme, and bay leaf.
    Here's the dry rubs
    The after smoke. Used hickory with an apple finish.

    Sliced and ready for the freezer

    Will be cooking at a big Waterfowl Festival for opinions.
  2. Looks great. How long did you smoke it?

    Happy smoken.

  3. Smoked for 4 hours at 220 with constant smoke. What is great about it is once it comes out its ready to eat like it is. The house smelled like bacon for days.
  4. Nice!

Share This Page