Rubmybutt
09-08-2011, 01:55 PM
I'm going to make my batch of bacon salsa with what appears to be the last round of tomatos out of the garden. I'm thinking of taking my apple bacon that is really lean and giving it a resmoke with apple wood and to help render what fat there is on the bacon down just a bit and start the cooking process and will finish that in the pot as I'm cooking the salsa.
My question is do I leave the sliced slab bacon as it comes in the shrink wrap or shold I lay it out on the racks and really let it soak up the smoke but I'll have to watch it real close. What's best?:thumb:
My question is do I leave the sliced slab bacon as it comes in the shrink wrap or shold I lay it out on the racks and really let it soak up the smoke but I'll have to watch it real close. What's best?:thumb: