Hey gang last night i smoked up a batch of Pepper bacon and maple bacon. It cured for 10 days. Smoked it at 200f for about 3 hrs using Maple pellets until it hit 155f. Once i took it out i let chill in the freezer for about 3 hrs so it would be easier to slice in the meat slicer. I just wish i could make nice long slices like normal bacon but the slicer cant handle it. Oh well, its still delicious.
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