Thread: Making Bacon
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Old 11-21-2012, 10:29 PM   #26
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Join Date: 09-21-11
Location: Idaho

Well here she is, fresh off the UDS. I will stick if fridge after cooling to slice in the morning. I did taste the secreated fat and it was amazing. Yes, I am a fat licker!!! ***post cook, I let the temp go up to 225* for the last hour. It was a total of 7 hours on the smoke.
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