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Franks Buck Board Bacon (Now with Q-View)
Thanks, Jimmy, I will definitely give your rub a try. I have never had Tasso, something else to check out down the road.- smokint
- Post #16
- Forum: Hot Smoked Bacon
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Franks Buck Board Bacon (Now with Q-View)
Thanks! It would be better if it had beer in it, will be make some more after first of the year- smokint
- Post #11
- Forum: Hot Smoked Bacon
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Franks Buck Board Bacon (Now with Q-View)
After 15 hours smoke with hickory the bacon did not have the color I wanted, but I was afraid of over smoking it, so I put it to sleep overnight in the fridge. Pulled it out this morning and made...- smokint
- Post #10
- Forum: Hot Smoked Bacon
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Franks Buck Board Bacon (Now with Q-View)
The Vinegar in the Franks was my concern also, besides the texture I was concern with any type or reaction with cure and or long smoke time.- smokint
- Post #8
- Forum: Hot Smoked Bacon
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Franks Buck Board Bacon (Now with Q-View)
7 AM the 30 deg out smoker temp 45, I am sure it will increase as the day warms up, using Hickory. Smoked some cheese yesterday with Maple and the smoker temp went up to 68. After a 36 hour brine in Franks I only dried slab with paper towels no rinse. You can easily ID the Franks Into the...- smokint
- Post #7
- Forum: Hot Smoked Bacon
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Franks Buck Board Bacon (Now with Q-View)
OK I will give this a try, wanted some spice bacon and I love Franks, but did not want to ruin the whole batch if it failed. So last night after 8 days I pulled one of the slabs out rinsed and dried it then back in a gallon baggie with 1 cup or so of Franks Hot Sauce I...- smokint
- Post #3
- Forum: Hot Smoked Bacon
