Making more bacon

[Dustin Dorsey]

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.

 

[Anne M.]

Sweet
Looks good.
Have you ever tried cold smoking?

 

[Lynn Dollar]

Gonna have to try this , one of these days.

 

[Cliff Bartlett]

Well you're set for a while Dustin. Nice job!

 

[CLasko]

Looks fantastic! Reminds me I need to get some more curing myself!

 

[Dustin Dorsey]

Sweet
Looks good.
Have you ever tried cold smoking?

I've only cold smoked cheese. I've only warm smoked bacon and sausage, but I like the idea of cold smoking. I may give it a try some time.

 

[BrianCal]

Looks fantastic!!

 

[Rich Dahl]

Looks great! Going to do my next bacon on my Camp to Chef see how that works.

 

[ChuckO]

Awesome bacon Dustin