More back bacon!

Discussion in 'Smoking Bacon' started by bladebuilder, Apr 2, 2016.

  1. Latest batch of back bacon. TQ and pure maple sugar/brown sugar.

    Instead of using ziplock bags, I do the whole loin, put it in a vac bag, pull the air out and seal.


    After 10 days...


    Cold smoked for 14 hours, left in the smoker over night (-3C or 25F-ish outside) Next day, heat on in the smoke house, and taken to 147-150F. Left in the fridge for 2 days, then sliced and packaged.


     
  2. Lookin' good, gotta love home made back bacon.  Now can we talk about snow chains.  Probably showing my age with that joke, what ever happened to bob & doug...keep up the good work.
     
  3. smokinal

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

    Looks real good!

    You have some serious knife skills!

    Al
     
  4. Thanks!! I make 'em, so I try to use them. Im a bloody rookie compared to some who use my knives!! None of the slices are thicker than 1/8"
     

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