kyle corn
is one Smokin' Farker
This is one part of the 10 lbs of bacon my dad and I made. Cured for 10 days and cold smoked for almost 12 hours. It tastes really good but could definitely use improvement; I'm noticing a cure/ham aftertaste that I don't really care for. It's not so bad after you eat your second piece, but it kinda hits ya after the first bite. I skipped the water soak and just let it rest in a pan for 24 hours in the fridge, I might need to soak it next time and/or reduce the cure time. I guess this just means I need to make more bacon. :becky:
I also wanted to show off the new knife: Konosuke 270mm wa-sujihiki with white #2 steel. Nothing like a little pork fat to develop the patina on the blade. I need a real cutting board, though.
I also wanted to show off the new knife: Konosuke 270mm wa-sujihiki with white #2 steel. Nothing like a little pork fat to develop the patina on the blade. I need a real cutting board, though.