Today's (or really this week's) bacon. Used Meatheads recipe bumped up for a 5lb slab. Originally meant to do a pastrami bacon but found my homemade pickling spice jar empty when I started my cure so went "original". Cured for 7 days, smoked at 250 with apple wood until it hit 150 which took a shade less than two hours which is a lot quicker than I expected. The cooks taste was delicious. Sliced half for immediate consumption and the other half left in slab form and vacuum sealed. Good amount of smoke, nice salty flavor. looking forward to this batch. Next batch will definitely be a pastrami bacon batch
Sealed up with brine.
Post smoke, first slice
The cooks taste. Cooked briefly in a skillet to crisp up
The set of slices
Sealed up with brine.
Post smoke, first slice
The cooks taste. Cooked briefly in a skillet to crisp up
The set of slices
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