I have been curing for a few years, mostly salamis, lonzino, coppa, fresh sausage etc. Been smoking just a couple of years now, chicken, salmon, canadian bacon. Finally got to try bacon, just took it out of the smoker a couple of hours ago. I thought all the posts about how great home-made bacon was compared to store-bought might have been exaggerated; I was wrong, you all are right. I followed the recipe, with some minor tweaks, in Charcuteri: with maple syrup and brown sugar, and hickory smoke in my Bradley. It is good beyond belief.
(http://sphotos-a.xx.fbcdn.net/hphotos-ash3/c156.0.403.403/p403x403/531621_4105467642527_175981025_n.jpg)
http://sphotos-a.xx.fbcdn.net/hphotos-ash3/c156.0.403.403/p403x403/531621_4105467642527_175981025_n.jpg (http://sphotos-a.xx.fbcdn.net/hphotos-ash3/c156.0.403.403/p403x403/531621_4105467642527_175981025_n.jpg)
Man that looks great. I bet it taste awesome.
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Looks great, I need to try my hand at makin Bacon, Thanks for sharin!!!
Welcome Aboard
Now thats the way to start posting!! With BACON.
Welcome, that bacon looks great, no need for pre-packaged once you have that
mmmmmmmmmmmmmmmmmmmmmmm,Bacon
Bacon Rules! Looks great.