Here's my bacon
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Well, nothing special about the curing process, Cure #1, brown sugar and salt, rubbed in, put into individual zip loc bags for 8 days, then smoked in two Bradleys, one using an AMZNTS for around 7 hours or until they have a nice mahogany color to them. Sliced up on my $150 dollar 30 year old Hobart slicer, vacuum sealed.
- 434 Posts. Joined 3/2014
- Location: Pacho Colombia
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Dont wait on the slicer I just finished my first 12lbs of Bacon cutting with a knife like we did on the ranch.I will buy a slicer some day when I find one but until then I am eating some great Bacon.I will post some qview in a few days.
Rexster314 great looking Bacon
Looking forward to that QView...might just be what I need to give me the kick in the butt! LOL