- 1,128 Posts. Joined 6/2014
- Location: Crest Hill, IL (Chicagoland)
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The spots look exactly the same so that's what I'm going with. Thankfully there are only a few and they shouldn't effect the final tastes because they're so small. I'll be slicing these up in a couple days.
Thanks Disco. It's VERY good. Saran wrapped it this morning and into the freezer it went to sleep until I get my slicer (this week) and get them sliced up.
You are now doomed to never go back to store bought.
So I haven't done anymore bacon yet....I've got belly in m fridge right now. However, my mom and dad came up to Chicago to visit from New Orleans and my dad had a chance to try my bacon. Apparently, it's the only thing he's been able to talk about since he's been back in NO, so I got a call to help him make some. Talk about tears to my eyes! He used the exact proportions noted in this thread and walked him through the process. The only thing he added was a brush of maple syrup before the smoke. That's where that small pool of liquid comes from in one of the photos. It's really quite easy. He used a digital electric Cajun Injector smoker that he'd had sitting in his garage for 3 years not getting used. He also bought Todd's AMNPS and picked up a bag of apple pellets from Bass Pro shop. He used a full load of apple pellets and got just about a 10 hours burn. I must say, I'm proud of the man. The bacon looks amazing!