this is the 2nd time i have smoked bacon. 1st time was in my MES 30", cut it into 3 and put it on the racks. turned out real nice... no complaints other than a little salty... people know me well enough to not complain though cause then they are off the goodwill list ... ha ha ha
this time i cured the whole slabs, skin on with a dry rub again. seems to have turned out top drawer again !!!
cured for 2 weeks in large vacuum pack bags flipping everyday. then soaked in ice water 1 hour. test fry was good. hung in the smoker overnight with the fan on it.
cold smoked 12 hours at 60 degrees as its cold here now. then put the heat up to 170 and got an IT of 130. shut everything down and left it in the smoker again with the fan on.
its cut in 1/3rds, wrapped in saran wrap and in the fridge till wednesday and will slice it then and have a test fry....
had to have a taste as the wife is from Austria and this is like heaven to her, a thin slice raw and mmmm mmmm good with a bit of rye bread, thats actually more the way it is eaten there.
will add more pics after the slice and fry is finished