Thanks for all the previous threads about BACON. I had to make another batch.
After 7 days in the beer fridge with rub and cure #1, rinsed off, in front of the fan for 2 hours, in the smoker at 120* with chip tray removed and damper wide open, a beautiful pellicle formed and on to the smoke.
Lil devil pellets in one and hickory chips into the other.
Added more pellets to get more smoke. 6 hrs total smoke. Final Int. Temp. 143*.
Off to the fridge for a rest.
The rival slicer is short on length of throw. Had to cut the sections short to fit on the sliding table.
I had to add oil to the pan and I added a tsp of water to steam the bacon.
Man O Man is this good. Not your everyday bacon. Spicy, smokey with a slight burn to the tongue from the spice mix.
Once again, this is basically Chef Robs recipe I followed and have used it on pulled pork too. It is a keeper.
Thanks for lookin'.......Dave