Well as happens, life got in the way of my smoking date! So tomorrow night or Friday is going to be the night!
I have been using alot of cob. I love it
Corn Cob pellets. You can get them from Todd @ Amaze N SmokersWhat is cob? Sounds like I need to get some ...
Okay we have finally finished this up. I let the bacon age a week in my project fridge. I don't like to slice the bacon so I cut it into rashers. That way if I need chunks or cubes or slices I can cut what I want when I want it. I left one half slab whole for an upcoming project. We had bacon with breakfast and it was divine!
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Our Wives must be related......Goes to show what they Know! LOL. That Looks like PURE GOODNESS to me. Great Job! Where did you find those thick slabs?My wife's response to large pile of bacon on the counter, " That's a lot of fat.".
Our Wives must be related......Goes to show what they Know! LOL. That Looks like PURE GOODNESS to me. Great Job! Where did you find those thick slabs?
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Keep On Smokin,
Tom
Looks great DS I need to learn how to do this,,,,just not big on the brining thingy LOL
DS
Looks great Case. I too have found that resting in the fridge makes a big difference.
I have never went seven. I have went 5 on a load of loins.