Out of the brine, into the smoke.
Smoked for 10 hours at 100 in the mes with applewood.
Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.
As Bon Jovi said oh half way there.
All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.
All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.
Thanks for looking
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