Peter Gallagher
TVWBB Wizard
Did some bacon over the weekend - This side had been curing for about 9 days - it was just over 13 pounds- Lots of garlic!
I rinsed it off well, peppered it some more - and on it went....I like to do them pretty low to make sure the fat stays intact. I did this one at about 100 degrees for about 5 hours - then another 5 hours between 110 and 120 all on apple wood
This is after about 10 hours and a night in the fridge -
cut it into some hunks that will fit on the slicer and then stick them in the freezer for about an hour and half:
sliced up and ready to be bagged
..but first had to do some testers from the ends!
dog shot - stopped at the river for some play time coming back from town to score the side a couple of weeks ago:
I rinsed it off well, peppered it some more - and on it went....I like to do them pretty low to make sure the fat stays intact. I did this one at about 100 degrees for about 5 hours - then another 5 hours between 110 and 120 all on apple wood
This is after about 10 hours and a night in the fridge -
cut it into some hunks that will fit on the slicer and then stick them in the freezer for about an hour and half:
sliced up and ready to be bagged
..but first had to do some testers from the ends!
dog shot - stopped at the river for some play time coming back from town to score the side a couple of weeks ago:
.