dry curing the slabs...
some of the back bacon..
brine curing the back bacon...
ready for the smokehouse..
I made some Steakhouse Canadian bacon, pepper rolled bacon, jalapeno side bacon, maple cayenne bacon, garlic pepper onion bacons... I can't remember what else. lol
used my smokehouse to cold smoke the bacons... at 65 degrees F.. This batch cold smoked for 17hrs.
I used a lot of the bacon during deer season but still have enough to last until the next butchering.
more about the bacon ... http://cowgirlscountry.blogspot.com/...ked-bacon.html
I hot smoked some bacon wrapped bacon during deer season too...
I'm up to my eyeballs in bacon right now... but it never seems to last long enough. :)
Thanks for looking!