Thanksgiving Bacon

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voodoochile

Meat Mopper
Original poster
Jul 20, 2013
224
17
Brownstown ILL
I put my bacon in the smoker at 6:45 this morning . It spent the last 13 days in Pops Brine cure and I am smoking per the instructions on the BACON(extra smokey) thread by Bearcarver . I cut my side into 3 pieces so it would fit into pans for brining . I put the pepper /garlic powder on one piece and left the other two pieces plain . 

I am planning on 10-12 hours in the smoker . My AMNPS is loaded with 1/2 hickory and 1/2 apple pellets . 

Cant wait to taste the finished product !!!!!!!
 
Sounds good! Just threw a bucket of brining pork loin in the fridge myself, can't wait to see how it turns out 
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First Bacon fry !!!!!! ........ it smells sooooooo good !!!!

 It IS  good ! ............ perfect saltiness with more of a sweet flavor than store bought .

Note to self : remember to take the skin off BEFORE slicing ......LOL

My slicer is a small Rival so I had to make shorter slices but it tastes just the same ............... all in all ......... I declare it a success 
 
Way to go!!! Now I need to go out to the freezer in my cold ass garage and  pull some of mine out to thaw.. Im so starving for bacon as I type this..
 
Looks Amazin'! 

I wish I could find belly in S. Florida.  If I am so lucky to, they slice it around 3/4" thick, and leave none whole for guys like me.  When I ask them, they just give me a blank stare.
 
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