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My Bacon

post #1 of 6
Thread Starter 

This is my second batch of bacon.Cured for seven days: Kosher salt, pink curing salt, fresh grd pepper and maple sugar. Smoked for five hours below 200 degrees with apple chips. Gotta say this stuff is really good.

post #2 of 6

Nice job! That's got an old-timey look to it that I like. Got any pics of it sliced?

post #3 of 6
If it tastes good 100% better!
post #4 of 6

Love the color!


What IT did you take it to?



post #5 of 6
Thread Starter 

No, but if I can contain myself next time I slice I'll try to get a picture before I cook it.

post #6 of 6
Thread Starter 

165 degrees +-.

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