I start maple flavor bacon last Friday.
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon%20sep%2012/slab.jpg)
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon%20sep%2012/bacongoingintofridge.jpg)
After a week in the fridge and a trip out to the smoker (started at 140 for an hour, then 150 and started smoke, up 10 degrees every hour untill 190 and an IT of 160)
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon%20sep%2012/outofsmoker.jpg)
I will note here that the bacon was a golden brown color and this photo does not do it credit for looking good. I put into the fridge to rest over night before trying to slice.
Sliced:
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon%20sep%2012/sliced.jpg)
But I did take a couple of slices out for breakfast this morning.
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon%20sep%2012/moneyshot.jpg)
I followed 10.5s recipe again. Thanks 10.5.
Other notes and comments:
I did make the hots dogs that Kevin A posted. You can see the supplies in the background of the first picture. I made 5 lbs.:
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon%20sep%2012/hotdog.jpg)
I did half the water bath to bring to IT and half outside in the smoker (with just a little smoke). The ones outside where a LOT better.
And in one of my other posts we talked about baggies for making bacon. I found some large Ziploc bags and like them better. They stayed sealed the entire time.
yum
That bacon looks great.
Nice work!
That looks really good!