Back Bacon - 3 flavors

[potsieko]

My first attempt at back bacon was a success! All loins were injected with AND submersed in Pop's brine for 12 days.



Pulled out on Friday afternoon to form a pellicle - smoked on Saturday evening over oak & hickory, along with 18 lbs of pork jerky. The three flavors were spicy garlic, black pepper, and jalapeño/white pepper.



Took the IT to 142* - pulled and placed in fridge for three days, before slicing.

Spicy garlic


Black pepper




All three - jalapeño/white pepper on bottom of picture


All in all, I'd say I'm satisfied. I will certainly be making this again, but may experiment with adding seasonings to the injection process - to help infuse even more flavor.

 

[SmokinAl]

Boy that is a bunch of bacon & it all looks good!
Al

 

[redheelerdog]

Looks delicious, I like your smoker setup.

 

[SlickRockStones]

Great job potseiko. Cool smokehouse you have there. Reminds me of my grandpappys country ham smokehouse with salt floor in Normandy, Tenn.

 

[dcecil]

That looks awesome, great job