Smoked 20# of bacon today. Since I started doing my own bacon the wife won't even consider buying store bacon anymore. Smoked at 175° to an IT of 150°. Will go in the fridge overnight and slice in the morning.
As far as I know you have to cure otherwise you would just have smoked pork belly. Hopefully someone will correct me if im wrong. The cure is not hard to do at all... The long wait is what kills ya but it's well worth it in the end. Give it a shot you won't be disappointed and you will never want to buy bacon again!Is there a need to cure it or just toss it on the smoker straight from the store?ive never done bacon and would like to
Is there a need to cure it or just toss it on the smoker straight from the store?ive never done bacon and would like to
Boy that is a tough question. I'd say it's too good not to share, but on the same hand it's too good and hard to share...Now I am going to have to try making bacon. To share or not to share that is the question. Do I eat it all by myself or share?