Here You Go Eric, My Dry Cured Bacon

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Very nice
I have about 1/2# of my slab from last fall. I'm about to pull it from the freezer. I think the tomato will be ready tomorrow
A fresh, home grown tomato on a BLT would be fantastic, but it will be awhile before I have that opportunity. Enjoy that, John!!
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Nice haul!!!
So how much of this did you much on as you were slicing it, since it is cooked to save eating temp?

Most of my bacon (I smoke to cooked IT) never sees a skillet. I eat it right out of the vac seal bag it's sooooooo good and you can taste the nuances of the wood smoke flavor. Once it's fried up the smoke flavor kinda gets cooked to a common smoked flavor (still good though) and less smoke flavor differences can be made out if you have smoked different bacon with different woods :D
You know I had to sample a corner or 2...😄
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