Finally getting to taste the last batch of bacon and have the pictures to prove it. My process is putting a skinless pork belly in a cure of using Pops low salt cure for 7 days. I then slice into 3 pieces and season overnight . The 3 flavors I made this time were hoisin sauce, a friend's home made orange simple syrup and chili powder, and garlic brown sugar. I then add the cure back into the ziplocs and let soak for 7 more days. I season the pieces again and let sit overnight. Smoking took 10 hours at 175 to 200 degrees to an internal temperature of 145 degrees using cherry and pear wood.
Smoking bacon was how I spent my Saturday post vax with the plan on slicing and sampling on Sunday. I was in no shape to eat anything Sunday so here we are on Tuesday finally slicing and getting to taste the results.. My son, who is my designated taste tester approved all of the flavors. I enjoyed them too. Tomorrow and Thursday I will deliver a sampler to two friends.
Smoking bacon was how I spent my Saturday post vax with the plan on slicing and sampling on Sunday. I was in no shape to eat anything Sunday so here we are on Tuesday finally slicing and getting to taste the results.. My son, who is my designated taste tester approved all of the flavors. I enjoyed them too. Tomorrow and Thursday I will deliver a sampler to two friends.