My First BBB Q-View

Discussion in 'Bacon' started by ritamcd, May 5, 2012.

  1. going into the smoker after sitting in the brine for 8 days and then developing the rind over night ..
    [​IMG]
    after 2 hours of cold smoke

    [​IMG]

    after 6 hours of smoke we are done ..

    [​IMG]
    a little taste test ..

    [​IMG]
    approved by all 

    Hope you all enjoyed

    BTW I have noooo stinking clue on how to roll meat lol So I didn't even take much of a pic of the other one I TRIED to tie up and roll because the bone really tore up the meat..

    Used half apple and half hickory pellets .. In my GOSM
     
    Last edited: May 5, 2012
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    "approved by all" is always a good thing! Nice job!
     
  3. Nice Rita.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good Stuff!...JJ
     

Share This Page