Author Topic: Bacon, Bacon, Bacon part III  (Read 876 times)

Offline GusRobin

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Bacon, Bacon, Bacon part III
« on: April 16, 2011, 03:02:10 PM »
When we last left our hero the slabs of soon to be bacon were going into the smoker. (Click here if you need to
rewind the story:
Two hours of maple for 2 of them, then 2 hours of hickory for the other 2. Then everyone into the smoker for about 2 more hours or so.
The finished product:

Wrapped them up and into the fridge overnight. Thought I would wait and slice tomorrow for 2 reasons, (1) it allows the smoke to penetrate (2) probably had too many adult beverages to run the slicer. ::)
I did slice off a small piece for quality control testing and fried it up. It was great.

More pics tomorrow when I slice and bag. Bacon and eggs for breakfast and BLTs for lunch.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

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Offline ghost9mm

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Re: Bacon, Bacon, Bacon part III
« Reply #1 on: April 16, 2011, 03:05:57 PM »
Man up to this point they are looking killer...well done my friend..will be following this one for sure..
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill