rob g
Full Fledged Farker
- Joined
- Mar 29, 2014
- Location
- Baden, Ontario, Canada
I smoked this batch of back bacon on Friday. I tried to warm smoke it. It took 8 hours on the kamado before it hit 150F. Half the batch was cured with TQ and onion, garlic, pepper and a bit of brown sugar. The other half got TQ and a black forest spice recipe . I really liked the black forest spice combo.
I sliced some for bacon and chunked a bunch for chops. I'm going to have to do some more before bbq season and the pork prices go up.
I sliced some for bacon and chunked a bunch for chops. I'm going to have to do some more before bbq season and the pork prices go up.
