First bacon attempt

[cptnding]

We prefer the stronger flavor of hickory for bacon. Everything else is cherry/pecan.
Just like DougE for adding a spice for flavoring I apply the cure then add whatever else. My favorite is a heavy coating of granulated garlic, granulated onion, and black pepper (thank you Bearcarver).

 

[JIMSMOKES]

I'll be back with pics but what IT temps should I pull at?

 

[SmokinEdge]

If hot smoking pull at IT 145F

 

[DougE]

yep. 145° like he said.

 

[JIMSMOKES]

Decided to split it in half. One on my offset with a small hickory fire. The other in my 1150 charcoal and hickory pellets and tubes filled with pellets and chips one cherry one hickory.

 

[JIMSMOKES]

While testing those might as well test out another.

 

[JIMSMOKES]

Now being down south with our hot and humid days. I get blessed with a nice shower as I'm waitin on the pellet pooper. So missed out on some pics.
Left side offset. Wrapped in plastic for next day or two.

 

[JIMSMOKES]

I also got weak and made a bourbon and maple spritz. Gave it a nice gloss

 

[DougE]

If you got finished bacon, let it sit a day or 2 uncovered on a rack in the fridge. It'll dry out some and concentrate flavors.

 

[JIMSMOKES]

If you got finished bacon, let it sit a day or 2 uncovered on a rack in the fridge. It'll dry out some and concentrate flavors.

Will being wrapped in plastic matter.

 

[DougE]

I let it rest unwrapped after smoking, but some wrap. Neither is wrong so try both ways.

 

[SmokinEdge]

Looks great Jim, and as suggested by Doug, leave it unwrapped in the fridge at least a day maybe two. It really does up the finish.

 

[Pit pixie]

it looks amazing!!! will done mate :)