Bacon time!

[jmusser]

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.

 

[Wurstmeister]

Great looking bacon. Love the "Bradley blankie" picture, it's priceless. LOL! It looks like me when the temp gets below 40 here in SC.

 

[JLeonard]

Man that looks great! Wanting to try doing my own bacon.
Jim

 

[jmusser]

Man that looks great! Wanting to try doing my own bacon.
Jim

Thanks! It is so easy a caveman can do it! Like me. Just don't be stupid like me and actually follow directions. U got this!

 

[Brokenhandle]

Looks like it turned out really well! Great job!

Ryan

 

[SmokinAl]

That is some fine looking bacon!
Al

 

[TNJAKE]

Might fine looking bacon Jarod

 

[olaf]

If it's as good as it looks you'll go through that in a hurry 20 lbs 20 days. Get that next batch going this weekend.✌

 

[SmokinEdge]

Nice looking bacon. Good color all around.

 

[Bearcarver]

Looks Great Jarod!!
Nice Job!
Like.

Bear