Also threw on some cheddar on a propped up disposable pizza pan with holes poked into it
I fried up a little giblet of the spicy bacon, fresh off the smoker. It was extremely smoky, but it did not taste like an ash tray! I think God permitted me a taste of heaven All vents full open during the entire smoke.
I am going to slice it on Saturday. I removed the skin from the maple bacon. What temp and for how long should I back it to render the fat into lard and make craquelins out of the skin?
This smell from the cold smoke on me brings back memories of my childhood. I smell like my grandfather did every day of his adult life.