- Joined Jan 11, 2020
Loaded up 20# bacon using just a simple pink salt, kosher, brown sugar and pepper recipe. In the cure for 21 days. Smoked 16 hours over some apple wood. Rested about 4 days in fridge. Usually hot smoke but wanted to try a cold. Definitely different for slicing. Didn't freeze as long as usual. Had a piece stick to blade and fly across the kitchen. Labradoodle took care of that quickly! LOL Good eats! Dang it was cold as all get out and snowing so I had to give the Bradley a little blankie. Ran out of course ground black pepper so I had to go fine. Dang you 2021. Sliced some thin for ABT's, fatties, etc, Some thick for eating and some super thick St-acon which is great grilled and such. Found out the slicer does double stacked with no problem which certainly sped up the process.