Have a great vacation and I am looking forward to the slicing.Well I pulled them at 11 hours because that's what the AMNPS gave me... Amazing tool!! Temp was about 130 the whole smoke. And here they are;
Unfortunately I am going away for a few days so the sliced pics will have to wait. Going to let it chill in the fridge until tomorrow night. Wrap it, bag it, and freeze it. I will slice when I get back from vacation. Thanks for all of your help!
- Chris
:drool:
I'd eat that
:points:
Yes sir,looks awesome. Great job.
POINTS for you.
Great looking bacon, I think you messed it up really good. LOL
A man with fresh bacon can become very popular. Rub a little behind each ear and drive the little lady crazy!Thank you both very much. Can't wait for breakfast tomorrow! Foam you sound like my friend Andrew. Told me it looked terrible in hopes that I'd surrender the batch to him and try again. Haha. It yielded about ten pounds of bacon and I already gave or promised about half of it to friends and family.
A man with fresh bacon can become very popular. Rub a little behind each ear and drive the little lady crazy!
I always use hickory on everything except cheeses.Thanks all for calming me down... So I took the three pieces out of the brine...
Coated them with pepper, garlic and onion
And into the fridge for a few days to dry out:
Planning to smoke on Friday. Thinking about using straight hickory. Last time I used a blend but this time I want more of a robust smoky flavor that hickory gives. Any opinions on this?
Great to hear a success story like this, I've soaked a belly ( my first ever ) for almost two weeks. And now I have an emergency and have to leave. Will have to pour out some of the brine then freeze the belly, will thaw it when I get back and dry it in the fridge. When that's done I will warm smoke it. I think your right, Hickory sounds good! Thanks for your story.