Back bacon

[rob g]

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

 

[tropics]

That looks great I have a small piece dry curing may smoke tomorrow Point

Richie

 

[SmokinAl]

Looks great!

All you need is a couple of eggs to go with it!

Al

 

[worktogthr]

Excellent job! Al is right on! A couple of slices of that with a sunny side up egg on an English muffin! Perfect breakfast!

 

[ab canuck]

Looks like Really nice back bacon... Funny hearing it called back bacon here. Where are you from Rob?

 

[rob g]

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

 

[ab canuck]

I thought you may have been in Canuck land... That is a great way for everyone to enjoy a great breakie.... Way to go.