So here they are. I had another for my first build and smoke, the pictures didn't turn out (lesson learned, don't use my blackberry for pictures). Here is the bacon after sitting out:
I tested it with a quick fry:
Here's what made it to the cooked picture, it was the perfect mix:
I added cheese the cold smoke, why not? It's cheddar, moz and cheese curds:
The cheese was done earlier, I don't know if that's common but it was done to the way I like it:
And then sliced:
Back is sliced, middle are chunks for soup and the front is scraps for pizza. I also saved a whole chunk to try on a hot smoke to see what happens. Anyone try that after the cold smoke?
Not that this has anything to do with bacon, I also smoked this for my wife as a snack for her patience:
It's brie smoked on a cherry plank with a cranberry compote and parsley, thyme, savoury and garlic from the garden. There may also be nuts on there, but they aren't mine...