The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Bacon because thats what all the cool kids are doing
Continuation of my bachelors night post, 5 pounds belly, cured in salt, pepper, brown sugar and garlic (no pink salt used Morton's tenderquick using a recipe found on playingwithsmokeandfire.com). Divided in half cured for 6 days. Pulled from bags rinsed and soaked in clean water for an hour. Changed water at 30 mins. Let sit for 8 hours then smoke with heavy apple chips at 190 dome for about 3 hours until 140 internal. Let chill overnight, sliced thick and divided into 1 pound packs to store. Have just under $3 a pound in it and it is the best I have ever had. Probably will never buy store bought bacon again, too easy ad tasty!
Letting the smoke clear up
Frying the first slices for breakfast! Delicious!