Drying step alternative

Discussion in 'Smoking Bacon' started by jwwbrennan, Jun 28, 2009.

  1. I only made bacon once before. It was five pounds so fridge space wasn’t a problem for drying after the brining and before the smoking.

    This time it is fourteen pounds and there is insufficient room for regular food plus the bacon spread out to dry.

    Can a food dryer set to about 115 F for a few hours be used successfully used as an alternative?

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