I'll let the pictures do the talking, but the short version of the story is that I used Meathead's Maple bacon recipe ("The maple kind? Yeah?) with a 3 lb. slab. I let it sit in the 1 gal. brine bag for about 2 weeks (not on purpose, but that's how it ended up). I used my GMG smoker with a tube full of apple wood chunks. Turned out fantastic! Best bacon ever - by far. I cooked it just before Christmas and had one day to slice it so I broke down and bought a slicer (Chef's Choice 615) from a small local fru-fru kitchen store. Turned to be less $$ than Amazon so I consider it a bargain! With the meat in the freezer for about 2 hours the slicing went great. I vacuum sealed packages for all my family members and it made a huge splash over the holidays.
Tonight I bought a 10 lb. slab from Costco ($26 - what a bargain!) and am planning to cut it into 3 pieces and do a triple version of the first cook. So easy and so tasty... thanks Meathead!!
PS - the photos didn't show up in order... you'll have to figure it out for yourself ;-)
Tonight I bought a 10 lb. slab from Costco ($26 - what a bargain!) and am planning to cut it into 3 pieces and do a triple version of the first cook. So easy and so tasty... thanks Meathead!!
PS - the photos didn't show up in order... you'll have to figure it out for yourself ;-)
I got some deer back strap to either 1) take the silver skin off and freeze, or 2) just cut in half and freeze and worry about the silver skin later.....hmmmmmm choices, choices....
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