
I tried to do a clean, smooth job of removing the skin, but some of it was more of a hack job:

It did come off in one piece though:

The other side looked much nicer:

It cured for 11 days and looked like this when rinsed off:

Went on the Performer with Smokenator with Applewood. Had a little temp control issue, with weather going from drizzle to downpour to nothing while cooking, so I probably averaged 250 instead of 225 and it took barely over an hour to get to 150

Wasn't sure if the color was right since I've not paid attention to any unsliced bacon before. But the inside looked good and this tasted great fresh off the grill (and I assume will be good fried up too):


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