Bacon Time in the Great White North
Porkbellies cured for 9days, smoked with maple and hickory, vacuum sealed and "rested" 5 days. Sliced and packaged yesterday. Best bacon I ever had, and I've had a lot! Did I mention that it was -27deg F. ?
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]