My Bacon

[horkeyrider]

This is my second batch of bacon.Cured for seven days: Kosher salt, pink curing salt, fresh grd pepper and maple sugar. Smoked for five hours below 200 degrees with apple chips. Gotta say this stuff is really good.

20160322_164130.jpg

• horkeyrider
• Mar 25, 2016

 

[mneeley490]

Nice job! That's got an old-timey look to it that I like. Got any pics of it sliced?

 

[bauchjw]

:Looks-Great:
If it tastes good 100% better!

 

[SmokinAl]

Love the color!

What IT did you take it to?

Al

 

[horkeyrider]

No, but if I can contain myself next time I slice I'll try to get a picture before I cook it.

 

[horkeyrider]

165 degrees +-.