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The many flavors of back bacon
hondabbq
Posts: 1,980
Just took off the 2nd go around of back bacon. On the cutting board is Maple and black pepper. Perfect smoke and just a hint of sweetness, SWMBO loves it. The other is DP Cowlick, very salty, not sure why, I even soaked and rinsed 3 times. I will let these sit overnight and slice and cryo tomorrow.
Comments
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Looks good man! I've had a little trouble adjusting to smoked back bacon.
Steve
Caledon, ON
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Did you brine? If so for how long?Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
I will try to get a shot of the stuff I did this week. Ready-cure and brown sugar for a week and then apple smoked to 155. Not as dark as yours but pretty good.Mt Elgin Ontario - just a Large.
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Here are the slices that didn't go in the freezer.Mt Elgin Ontario - just a Large.
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@allsid I didn't brine them. I did a dry cure. My recipe for length of cure is total thickness divided by 2, divide that by .25. Then add 2 extra days to ensure full cure.
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