- Nov 24, 2019
- 212
- 665
Have not posted in awhile ! This past Sunday I had buck baord bacon to smoke that had cured for 12 days ! Had two 3lb deli hams in the freezer so got them out to throw in the smoker with the bacon . Did two types of bacon one coated in brown sugar the other coated with coarse black pepper . Deli hams were coated with honey and brown sugar. I put the deli hams on the bottom so they didn’t drip on the bacon. As for dinner I love hot ham and Swiss on fresh homemade bagels . So bagel baking began , took one ham out of smoker and baked a half hour in the oven for dinner. Bacon was all sliced and packaged on Monday . Monday dinner was a peppered bacon sandwich on a toasted bagel . Thanks for taking a look!
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