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First try at bacon
Smoke flavor definitely comes from finishing it on the smoker. I smoke mine and finish it at an internal temperature of 145......just like we used to do on the farm years ago. Fully cured and smoked! Make sure you let is sit in the fridge to dry off to form a pedical for the smoke to adhere to... -
Newbie!
Finally registered instead of "lurking"in the dark! Am retired from my "real" job and now just do taxidermy and cure & smoke meats! (In my "spare" time!) Looking forward to posting results of my endeavors. Have an Oklahoma Joe and a Holstein Mfg. Rotisserie trailer (combination of fuels).
