been playing around with the new smokeshack making bacon and sausage. this is my third attempt at bacon, first was good, second was a disaster this attempt came out outstanding. this stuff is as good or better than meat market bacon. no prep pics, but it was your basic tenderquick dry rub. i soaked it for 1 1/2 hrs till salt content was where i wanted it. then back in the fridge for one more day to let salt equalize.
into the shack:
ive been playing around with different temps, this time i went 130*-140* for around 14 hrs. [ after drying with no smoke for an hr] this is what came out:
and some sliced:
now if i can get this sausage making thing down, i still have 8 lbs of kielbasa jerky left. lol thanks for looking,
dave
into the shack:
ive been playing around with different temps, this time i went 130*-140* for around 14 hrs. [ after drying with no smoke for an hr] this is what came out:
and some sliced:
now if i can get this sausage making thing down, i still have 8 lbs of kielbasa jerky left. lol thanks for looking,
dave