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 ;-)
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