Back bacon

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rob g

Smoke Blower
Original poster
Aug 6, 2015
91
46
Ontario, Canada
I smoked this batch of back bacon on Friday. I tried to warm smoke it. It took 8 hours on the kamado before it hit 150F. Half the batch was cured with TQ and onion, garlic, pepper and a bit of brown sugar. The other half got TQ and a black forest spice recipe I found on this site. I really liked the black forest spice combo.

I sliced some for bacon and chunked a bunch for chops. I'm going to have to do some more before bbq season and the pork prices go up.

http://s736.photobucket.com/user/rgastle/media/Mobile Uploads/DSC_0212_zpsafbalo5m.jpg.html

http://s736.photobucket.com/user/rgastle/media/Mobile Uploads/DSC_0216_zpsrblhyptc.jpg.html

http://s736.photobucket.com/user/rgastle/media/Mobile Uploads/DSC_0219_zpsdvf8cnax.jpg.html
 
That looks great I have a small piece dry curing may smoke tomorrow Point

Richie

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Looks like Really nice back bacon... Funny hearing it called back bacon here. Where are you from Rob?
 
I'm from Ontario. I traded some of the bacon with the neighbor on the farm behind me for some fresh eggs. Everyone is getting a good breakfast lol
 
I thought you may have been in Canuck land... That is a great way for everyone to enjoy a great breakie.... Way to go.  
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