Making more bacon

Dustin Dorsey

TVWBB Platinum Member
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


Sliced


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.
 

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