- Sep 14, 2025
- 12
- 29
Been out of back bacon for WAY too long! Picked up a whole loin from CostCo a couple of weeks ago, and split it into three, gallon zip-loc sized pieces. Simple dry cure mix (salt @ 1.57%, sugar @ 1%, cure #1 @ .25%), then into the fridge for a couple of weeks. When I finally had a day to get them smoked, I pulled them from the bags for a rinse and dry. Coated with a mix of garlic powder, onion powder, fresh cracked black pepper and chipotle powder (3:3:3:1). After some dry time on the counter, they went into my MES with smoke starting at 140 degrees, then ramping up to 190 to finish off. Pulled at an IT of 142 (my preference), cooled, wrapped and tossed into the fridge. Finally had time to slice them up today, and ended up with just under 200 slices (16 per package), and a nice baggie of diced ends.
Delicious, perfect salt level (for me), and the spices all come through nicely with a hint of heat. 10/10!
Delicious, perfect salt level (for me), and the spices all come through nicely with a hint of heat. 10/10!
