Bacon Time

[BGKYSmoker]

Who needs fancy slicers when ya got sharp knives.

I cut this small slab in half.
 

bacon23.JPG

• BGKYSmoker
• Feb 4, 2013

bacon24.JPG

• BGKYSmoker
• Feb 4, 2013

 

[tennsmoker]

Hey Rick,

I see that you done your bacon in two different smokers (Bradley & WSM),

it looks like you semi cooked/smoked.

My question is what % doneness ??, if that is the right way to ask this question!! would you say

the finished bacon is. I'm sure that you still have to fry it.

Thanx al

 

[BGKYSmoker]

Hey Rick,

I see that you done your bacon in two different smokers (Bradley & WSM),

it looks like you semi cooked/smoked.

My question is what % doneness ??, if that is the right way to ask this question!! would you say

the finished bacon is. I'm sure that you still have to fry it.

Thanx al

Yes i will still have to fry the bacon.

The WSM Bacon IT was at 147. I do think the small slab even though it was opposite of the coals, that it got hotter faster.

The Bradley was PID from 130 thru 150. The IT i pulled the bacon was 141

Guess the test will be in the fry pan & Mrs

 

[kathrynn]

B A C O N!  Love me some good bacon! 

 

[BGKYSmoker]

Put some of the thicker slices on the babyQ

qbacon.JPG

• BGKYSmoker
• Feb 7, 2013

 

[smoking b]

Looks good Rick 

 

[tennsmoker]

Rick,

Great looking bacon, you done it again,

al

 

[linguica]

nepas, keep the bacon warm, i"ll bring some eggs from my own chickens and pick up some English muffins on the way over and we'll have a breakfast fit for a Nepas,  the sausage master.

 

[BGKYSmoker]

nepas, keep the bacon warm, i"ll bring some eggs from my own chickens and pick up some English muffins on the way over and we'll have a breakfast fit for a Nepas,  the sausage master.

Sure thing.

Like they say come on down.

Bacon-n-sausage this morning.

bacsaus.JPG

• BGKYSmoker
• Feb 9, 2013

 

[woodcutter]

 

[linguica]

PORK FAT RULES...........EL