2nd go at BACON.

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About a third of the way there with the brine. It's like waiting for eggs to hatch.
Well it's time. This will truly be a cold smoke with the outside temps. Wrapped the smoker in some ceramic insulation I had left over.
The top shelf is the jalepeno batch. I am so curious about that one.
Here it is after 11 1/2 hours of smoke. My poor little smoker worked it's butt off today. The warmest it got here today was -4.
Got a little color, but had decent smoke all day.
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The jalepeno turned out great. Pretty hot and kind of over powered the smoke.
Great job!

I think I will try the jalapeno flavor the next batch of bacon I make.

We usually just use black pepper cause we like the heat.

But I'm sure the jalapeno takes it up a notch!


I put 3 jalepenos in with 6 cups of water and 2.5 pounds of belly. I like the hotness. Tastes like a hot pepper too. Gonna try it on a BLT.
The jalapeño bacon is a huge hit. I will make 50/50 batches in the future. Smoked and smoked jalapeño.

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