Excellent looking bacon DM.
The salty taste some get, if properly rinsed/soaked, puzzles me.
I rinse, rub under running water, and soak only for a few minutes changing the water a few times and it's not at all salty, and I'm not one who likes things salty.
I used my 18" WSM for that smoke, but I often use my 22" kettle for bacon.
Since you live in Florida, and it is summer, I'd go with one row.
That should get you in the 140 to 160 degree range.
I do suggest using Kingsford briquettes since they light well off each other.
If the temp starts getting above 165 you can always remove some of the lit coals.
I think some folks use them.Dumb question: The cook is all done. I just need to slice it. Unfortunately, all my knives aren't the greatest. Has anyone tried slicing it with an electric carving knife? That might be my best option.
I think folks some use them.
Damn Dan, whack off a few pieces with your Swiss Army knife, and get to eating!
Please report your opinion too.
Just want to say thank you to Bob Correll for turning me on to LEM Products for getting my Morton Tender Quick. I have been buying it from Amazon at almost $15.00 for two pounds and the fact I don't have a prime membership with Amazon another $6.00 for shipping for just over $20.00 delivered. Through LEM it was $5.95 for two pounds and $5.95 for shipping for a total of $11.94 quite a savings over Amazon.
The transaction with LEM Products was quick and easy and delivered in 5 days.
Not sure what you mean by "cited" I'm guessing you mean cured.What is a sure fire way to know it’s cited. I saw a real dark red spots. I cut them. Also really hard spots on the fat. It’s been going firv10 days. Never got any real liquid in the pan. I used mtq. And used full pans. I am setting them out overnight in the fridge. Uncovered. Ready for smoke tomorrow.