97lbs of bacon
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- 15 Posts. Joined 8/2013
- Location: Tennessee
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Finished this up last night and cooked a few pieces this morning. Needless to say, I'll be having bacon for breakfast, bacon sandwiches for lunch and bacon cheese burgers for supper. The smoker was crowded, but after the first few pieces on the bottom came out, I rotated it around and then it all got done within the same hour. I had cured it for 11 days since some of the pieces were over 4 inches thick and it turned out great. I cut up all of the end pieces and they will season my beans. I had to split this with my dad and my brother, but I still had about 30lbs to put in the freezer. I left the skin on while I smoked it and cut it off after it was done. I took the skin and put it in the oven for about an hour on 350°F and made some pork skin treats for my mom's dogs. Nothing goes to waste around here. I was so tired that I forgot to take pictures of the final product.