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Bacon

post #1 of 4
Thread Starter 
I bought a hog and finally got to make some bacon. I did a wet brine and then two different dry brines. First dry was rubbed with maple syrup, black pepper and salt. The second rubbed with salt, pepper, thyme, and bay leaf.
Here's the dry rubs null_zpsaa31c9ed.jpg
The after smoke. Used hickory with an apple finish.
null_zps45b382b2.jpg
Sliced and ready for the freezer
null_zps220c7ede.jpg
Will be cooking at a big Waterfowl Festival for opinions.
post #2 of 4

Looks great. How long did you smoke it?

Happy smoken.

David

post #3 of 4
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Looks great. How long did you smoke it?
Happy smoken.
David
Smoked for 4 hours at 220 with constant smoke. What is great about it is once it comes out its ready to eat like it is. The house smelled like bacon for days.
post #4 of 4
Nice!
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