First of all, thanks to Bearcarver for his great thread on smoking bacon using TQ.
This is my first bacon and it was a success. The family really likes it and I will be, now and forever, on bacon duty. Not too happy with the belly I started with. It was a little thin and will be buying my next one from Costco as theirs look better.
I followed Bear’s recipe and here is the proof in pictures:
Out of the cure, soaked in water and spices added:
Just off 12 hours of cold smoke using hickory in the AMNPS:
Sliced and ready for the skillet and freezer:
Using the oven to fry:
Ready to eat:
Once again, thank you Bear for the info and inspiration. If you haven’t tried it, you owe it to yourself, give it a go.
Dave
This is my first bacon and it was a success. The family really likes it and I will be, now and forever, on bacon duty. Not too happy with the belly I started with. It was a little thin and will be buying my next one from Costco as theirs look better.
I followed Bear’s recipe and here is the proof in pictures:
Out of the cure, soaked in water and spices added:
Just off 12 hours of cold smoke using hickory in the AMNPS:
Sliced and ready for the skillet and freezer:
Using the oven to fry:
Ready to eat:
Once again, thank you Bear for the info and inspiration. If you haven’t tried it, you owe it to yourself, give it a go.
Dave