Update oon BBB

Discussion in 'Bacon' started by dave17a, May 30, 2015.

  1. dave17a

    dave17a Smoking Fanatic

    Took out after 12 days. Hi mountain. Cured through.

    Test fry.  Uuum good. no soak right saltiness.

    Put on WSM at 225 With Pecan and hickory for a 2 hr smoke.

    Before smoke peppered up one and corn meal on other. Saw somebody on here do that. Looked good.
    Out at 145 it

    Chopped in half and sealed up for freezin. Smokey good
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good and I'm sure tastes even better

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