Making more bacon

Dustin Dorsey

TVWBB Honor Circle
I made some bacon this past weekend.

This was the cured slab. I used 2% salt, 1.5% sugar and .25%cure#1

I just hit it with some coarse black pepper.

My snake setup. I used KBB and applewood chunks. I ran at 150 part of the cook and then bumped it to 180.

Bacon on the WSM

After the cook


Getting packaged. I sliced up with my Chef's Choice 615 and vacuumed packed it in 1/2 pound portions. Sorry no cooked pictures yet. Thanks for looking.