Only 40 lbs. this time. This was 4 sides, each split in half. Pop's brine with 1/3 cup of salt per gallon for 14 days, and used Bearcarver's patented time & temps for an all-day warm smoke. This was done with 45% cherry, 45% corn cob, and 10% Pitmaster's choice pellets. Bacon had about an IT of 109° when I took it off. As always, I am indebted to you guys for your experience and bbq wisdom.
After 13 hours in the smoke.
I did mostly peppered bacon this time, with 3 of the 8 pieces done regular.
Wrapped for 3 days in the fridge, then partially frozen and sliced. Really need better lighting for these pics. They were not this yellow. This is the regular,
...and the peppered.
Fried up some trimmings for a taste test.
Doesn't look pretty, but sure tastes great!
After 13 hours in the smoke.
I did mostly peppered bacon this time, with 3 of the 8 pieces done regular.
Wrapped for 3 days in the fridge, then partially frozen and sliced. Really need better lighting for these pics. They were not this yellow. This is the regular,
...and the peppered.
Fried up some trimmings for a taste test.
Doesn't look pretty, but sure tastes great!
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