More back bacon!

[bladebuilder]

Latest batch of back bacon. TQ and pure maple sugar/brown sugar.

Instead of using ziplock bags, I do the whole loin, put it in a vac bag, pull the air out and seal.

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• bladebuilder
• Apr 2, 2016

After 10 days...

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• bladebuilder
• Apr 2, 2016

Cold smoked for 14 hours, left in the smoker over night (-3C or 25F-ish outside) Next day, heat on in the smoke house, and taken to 147-150F. Left in the fridge for 2 days, then sliced and packaged.

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• bladebuilder
• Apr 2, 2016

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• bladebuilder
• Apr 2, 2016

 

[jasper7]

Lookin' good, gotta love home made back bacon.  Now can we talk about snow chains.  Probably showing my age with that joke, what ever happened to bob & doug...keep up the good work.

 

[SmokinAl]

Looks real good!

You have some serious knife skills!

Al

 

[bladebuilder]

Thanks!! I make 'em, so I try to use them. Im a bloody rookie compared to some who use my knives!! None of the slices are thicker than 1/8"