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Old 01-19-2014, 06:03 PM   #19
Knows what a fatty is.
Join Date: 12-01-13
Location: MI

Update on the bacon project.....

Took them out the cure Saturday afternoon, after 7.5 days. Here is what they looked like after rinse and soak for 4 hours:

Into the fridge to dry on racks for about 16 hours.... I cold smoked them on the Big Chief with hickory for 3 hours, then finished off on the kamado around 200 degrees for an hour and a half with hickory and cherry.

Now they are in the fridge to cool for slicing tomorrow. I cut a little pice of meat off the edge of #3, with the white/red had quite the kick!
HarleyDiva is offline   Reply With Quote

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