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Discussion in 'Bacon' started by loppy, Aug 1, 2014.
Starting tomorrow on bacon how and the temp to smoke and cook it thanks
I use Bearcarver's guide. Makes for the best bacon I've ever had.
Have you cured it? Belly or Canadian?
Belly 7days in brine will dry and clean tonight . Have masterbuilt xl
I prefer cold smoking for 16 hours. When I take it out, I immediately wrap it in plastic wrap and put it in the fridge for 3 days. After that, I put it in the freezer for a few hours to slice. I don't have the greatest slicer, so firming it up helps with the slicing. I vacuum seal in about 1 lb packages.
Good luck. Post some pics and let us know how it turns out!