OTB again.

[timothy]

That's Old Timers Bacon.

Smoked on the 22.5" WSM for 6 hrs @ 130 for 1 hr with no smoke.150-160 for 2-3 hrs with hickory smoke until I liked the color then 170-180 till 145 int.
Set in fridge over nite and sliced next day.

 

[Tony-Chicago]

Looks great. Like pastrami bacon.
Was this a straight cook, or cured first. How long will it last?
No, i mean until all eaten..

 

[Bob H.]

That's Old Timers Bacon.

Smoked on the 22.5" WSM for 6 hrs @ 130 for 1 hr with no smoke.150-160 for 2-3 hrs with hickory smoke until I liked the color then 170-180 till 145 int.
Set in fridge over nite and sliced next day.View attachment 41798View attachment 41799View attachment 41800View attachment 41801View attachment 41802View attachment 41803View attachment 41804View attachment 41805

That looks amazing!

 

[ChuckO]

Looks amazing, I'll PM you my mailing address

 

[JimK]

Wow, looks awesome!

 

[Tim Campbell]

Looks outstanding. What's the ratio of meats?

 

[DuaneMac]

Looks outstanding. What's the ratio of meats?

Here’s a previous post. Looks really good!

 

[Tim Campbell]

Here’s a previous post. Looks really good!

Thank you!!