But, how long do I let is rest before slicing???? We let cheese rest for 3 weeks and longer. Does the same hold true with bacon????
Ya, I knowed I was gonna get cussed at for no Qview, but I sorta cheated on this go round. I made a brine with a purchased blend, put it and the slabs in my vac tumbler for a 45 minute tumble.............then in my mes40 for a cold smoke of 10 hrs.....with maple.
This was/is an experiment so that is mainly why no photo's. We'll see if the flavor is right and if I need to tumble a longer or shorter time.