In the smokehouse with pecan wood
Final product on the smoke for 12 hrs.
The night before the smoke I left one without soaking but coated well with brown sugar and Steens. After test frying I decided to soak the remaining slabs for 45 minutes to remove a bit of salt. I took a couple of slabs and rubbed with brown sugar and injected Steens. A couple of slabs got just the brown sugar and one slab received no additional seasoning. The general consensus of our panel of experts was that the Steens was there but not very prominent. We did find that the sugar cure knocks out some of the salt.
I noticed that the bacon we fried for Sunday had a more pronounced sugar and Steens taste. Maybe the next bacon session will call for the smoked bacon to rest a couple of days on ice before slicing and serving.
I found that skinning the bacon before smoking is a pain in the neck and I lost a lot of fat when I cut off the skin. We learned a new trick. If you smoke the bacon and then skin it you can filet the skin of like fileting a fish. The scrap rind was great seasoning in the purple hull peas, it cooked down to become nice and tender.
Some of us thought it didn't have enough salt, some thought the salt was right on. Same with the smoke, some said there wasn't enough smoke and some said it was just right. Piney reminded me that if you cure bacon with the rind on you need to let it go a couple of hours longer on the smoke
Thanks for following the thread.