This was my 1st try at bacon. I used pops brine & left it in for 16 days. I just left it in so it would be ready to smoke Friday night. I smoked for 2 full AMNPS burns which I think I got about 12-13hrs each out of them at 50-60 degrees. Let it sit over night in smoker since it was 33 degrees in it 10 minutes after smoke was done. Took it out this morning & put in freezer for 2 hrs. Sliced up & vacuum packed it. Did a little test fry. Definitely needs to mellow a little for my taste. Also I think a little shorter smoke next time.
Out of brine & out of fridge. Ready for smoker.
Out of smoker & into freezer for 2hrs.
All slices & ready for packaging.
A little test fry for taste.
Vac packed & ready for freezer. 9pks sliced bacon. 1pk pieces.