My Bacon

Discussion in 'Pork' started by horkeyrider, Mar 25, 2016.

  1. This is my second batch of bacon.Cured for seven days: Kosher salt, pink curing salt, fresh grd pepper and maple sugar. Smoked for five hours below 200 degrees with apple chips. Gotta say this stuff is really good.
     
    fullsmoke likes this.
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Nice job! That's got an old-timey look to it that I like. Got any pics of it sliced?
     
  3. bauchjw

    bauchjw Master of the Pit

    :Looks-Great:
    If it tastes good 100% better!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Love the color!

    What IT did you take it to?

    Al
     
  5. No, but if I can contain myself next time I slice I'll try to get a picture before I cook it.
     
  6. 165 degrees +-.
     

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