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Unread 02-06-2013, 12:01 AM   #18
Oldhoss
On the road to being a farker
 
Join Date: 01-20-13
Location: London Ontario Canada
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Peameal bacon......precured. Get the wet kind that is not precooked. Pillers makes one that is parcooked, don't get that one. Dry the slab of pork with paper towels....



then rub with paprika and chipolte powder......



Smoke for a couple to 3 hours and when your temp hits about 140f pull, slice, grill and serve on hamburger buns. I have used the bacon in Eggs Benedict and loved it....so does the wife:



Pulling at 140f leaves plenty of moisture so grilling or frying in a pan right away or after time in the fridge will not dry it out. I have had some of this back bacon after it has been smoked and in the fridge for 6 days....still de-e-e--e-liscious.
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