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First time making bacon
Gear mentioned in this thread:
Smoke looks good------You were probably right---12 to 15---Maybe longer.
When you pull it, I would wrap it in plastic wrap, and put it in the fridge for at least 36 hours before slicing.
Everybody waits at least a few hours to let the smoke flavor get into the whole piece.
I used to wait over night. Then one time I didn't have time to slice it for two days.
When I did, I couldn't believe the flavor----Been doing it & recommending it ever since!!!
PS: You can steal a little to chow down on first !!!!