So I started my latest bacon on 2-4-18 following the same procedure I always use (Bears Extra Smokey) as this turns out great bacon. I got everything weighed out and separated (pic 1) and then applied this to each slab and bagged them for 7 days. The only thing I changed to the recipe is I add 1 extra table spoon of Brown Sugar to each piece and I used Dark instead of light Brown Sugar (hoping for more flavor).
7 days later I started smoking the pieces (apple pellets). I do 4 hours and then bag let it sit overnight repeat this until I get 12 hours of smoke (Pic 2) is after the 12 hours of smoke.
The next night I sliced up a few pieces to try it (pic 3) and then made dinner (pic 4).
This batch came out really good. The flavor is nice with the dark brown sugar and apple smoke. I will break out the slicer this weekend and slice this all up (20 lbs) and put up a picure of it all sliced and bagged.
Thanks for looking.
Link
7 days later I started smoking the pieces (apple pellets). I do 4 hours and then bag let it sit overnight repeat this until I get 12 hours of smoke (Pic 2) is after the 12 hours of smoke.
The next night I sliced up a few pieces to try it (pic 3) and then made dinner (pic 4).
This batch came out really good. The flavor is nice with the dark brown sugar and apple smoke. I will break out the slicer this weekend and slice this all up (20 lbs) and put up a picure of it all sliced and bagged.
Thanks for looking.
Link
