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IMG_0971.JPG
- chefmjg
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- Album: bacon qwiev
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bacon qwiev
- chefmjg
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First attempt at bacon
yes it is done smoked foe about 9 hours . First time doing bacon and did know about the smoke taste -
removed skin (help)
Think I removed to much what do I do now it does not look like other q wiev . Can it be saved -
IMG_0969.JPG
- chefmjg
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- Album: removed skin (help)
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IMG_0969.JPG
- chefmjg
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- Album: removed skin (help)
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removed skin (help)
- chefmjg
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removed skin Help)
What happen did I take to much off what do I do now Help- chefmjg
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- Replies: 3
- Forum: Hot Smoked Bacon
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IMG_0969.JPG
- chefmjg
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- Album: removed skin Help)
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removed skin Help)
- chefmjg
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First attempt at bacon
Bacon is smoked with hickory saw dust with the A maze . Temp running around 65-70 -
IMG_0968.JPG
- chefmjg
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- Album: First attempt at bacon
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IMG_0968 (2).jpg
- chefmjg
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- Album: First attempt at bacon
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IMG_0937.JPG
- chefmjg
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- Album: First attempt at bacon
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First attempt at bacon
- chefmjg
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taste tested
Finally finished curing bacon. Taste tested and tasted like salty ham,hopefully going to smoke soon -
bacon resting
Thank you Dave and jarhead Dave it has been curing for about 10 days getting ready to rinse and let it rest,and then develop the pelic thanks again mike -
bacon resting
Just put the final rub on the belly. After the final rub I know the belly has to set3-4 days and then rinse, but how long after do I smoke the belly and do I remove the rind or take it off. Didn;t realize it took so long for it to cure
