Peter Gallagher
TVWBB Guru
Did some bacon earlier this week - I thought I'd try something new, and create some garlicy bacon. Started out with 2 nice Carlton Farms bellies, and several heads of local, fresh garlic.
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I made a paste of garlic, maple sugar, pepper and bay
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Hit with the salt, then the paste. Afterwards, into the fridge for 2 weeks - After the 2 weeks, rinsed them and then back into the fridge for 3 more days
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I made a paste of garlic, maple sugar, pepper and bay
[table="width: 500, align: center"]
[tr]
[td]
[td]
[/tr]
[/table]
Hit with the salt, then the paste. Afterwards, into the fridge for 2 weeks - After the 2 weeks, rinsed them and then back into the fridge for 3 more days
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On they go. The shot on the right is after about 6 hours, about the 1/2 way point. I smoked them between 100 to 130 degrees with 100% apple wood.
Done! I let them go for about 12 hours. Afterwards, into the fridge uncovered for a couple of days.
And finally sliced - It came out really good - I was pleased with the color and texture.
Done! I let them go for about 12 hours. Afterwards, into the fridge uncovered for a couple of days.
And finally sliced - It came out really good - I was pleased with the color and texture.
