SmokinAussie
Smoke Blower
G'Day Bruces! 
On the back of my last bacon success I did a loin this time.
This was just after unvaccing it after a full 2 weeks in the fridge.
Other side. Only gave it a 30 minute soak. We will see how that goes.
Put it in the fridge then to dry out for 2 days. And it really was dry.
In the smoker with cherry pellets on Low Smoke. About half way through.
Lots of good fat there...
Went for a splash in the pool while waiting for it to get up to temp.
Pulled at 148F and it carried over to 150F. Total time was over 6 hours. The dry pellicle took a huge amount of smoke and you sure can tell with the colour!
Pretty big piece of bacon so I cut it in half. Really moist, and you can see well cured.
Vacced one. The other is for eating now. Might cut me a bacon chop!
Thanks for looking. It should taste great!
Bill
On the back of my last bacon success I did a loin this time.
This was just after unvaccing it after a full 2 weeks in the fridge.
Other side. Only gave it a 30 minute soak. We will see how that goes.
Put it in the fridge then to dry out for 2 days. And it really was dry.
In the smoker with cherry pellets on Low Smoke. About half way through.
Lots of good fat there...
Went for a splash in the pool while waiting for it to get up to temp.
Pulled at 148F and it carried over to 150F. Total time was over 6 hours. The dry pellicle took a huge amount of smoke and you sure can tell with the colour!
Pretty big piece of bacon so I cut it in half. Really moist, and you can see well cured.
Vacced one. The other is for eating now. Might cut me a bacon chop!
Thanks for looking. It should taste great!
Bill
