Rich Dahl
R.I.P. 7/21/2024
Made three different bacons this week. Used Bob Correls excellent method for curing.
Did the usual breakfast bacon California seasoned pepper and brown sugar.
The other two were a fun experiment. During the cure I had one with California seasoned pepper and Sriracha hot sauce and the other was Brian Dahls Bone Dust and Dizzy Pig Raging River Rub.
Reapplied to both the same things after the rinse before I smoked them. Used apple and peach for the smoke. Smoked for a little over five hours at 150-160 the 18.5 WSM ran perfect untouched the whole time. Pulled at an internal of 142.
We tried the Sriracha and seasoned pepper on our egg McRich this morning and it was really good just a hint of sweet heat.
Barb cooked up a couple of the Bone Dust and Dizzy Pig and that had a bigger bite to it, going to be great wrapped around some poppers.
Did the usual breakfast bacon California seasoned pepper and brown sugar.
The other two were a fun experiment. During the cure I had one with California seasoned pepper and Sriracha hot sauce and the other was Brian Dahls Bone Dust and Dizzy Pig Raging River Rub.
Reapplied to both the same things after the rinse before I smoked them. Used apple and peach for the smoke. Smoked for a little over five hours at 150-160 the 18.5 WSM ran perfect untouched the whole time. Pulled at an internal of 142.
We tried the Sriracha and seasoned pepper on our egg McRich this morning and it was really good just a hint of sweet heat.
Barb cooked up a couple of the Bone Dust and Dizzy Pig and that had a bigger bite to it, going to be great wrapped around some poppers.





