So I pulled some back bacon out of the freezer for a buddy of mine to try, he said that is awesome but can you put more smoke flavor in it???? Boy can I!!
Started with a 6# loin, dry cured for 10 days.
Friday night 6hrs cold smoke
Sunday during snow storm 6hrs cold smoke
Today 3.5 hrs at 225 with smoke
All smoke was done with apple dust
Hanging out in the fridge for a day for two until I get a few minutes to slice it up
The seasoning on top was maple sugar and pepper. Won’t be doing that again!!
Started with a 6# loin, dry cured for 10 days.
Friday night 6hrs cold smoke
Sunday during snow storm 6hrs cold smoke
Today 3.5 hrs at 225 with smoke
All smoke was done with apple dust
Hanging out in the fridge for a day for two until I get a few minutes to slice it up
The seasoning on top was maple sugar and pepper. Won’t be doing that again!!