. Sorry I haven't posted in so long but I figured I'd join back. We slaughtered two pigs a couple months back and I'm finally getting to the bacon . I used pops brine with a jar of molasses and a bottle of premium maple syrup replacing two of the cups of sugar. Brined 10 days. Rinsed, dried, and coated in cracked pepper. Smoked twice two days apart with apple wood. Two thumbs up from everyone that's tried it including me. Thanks to everyone that posts their recipes and for all the wealth of info.
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