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I am makin' bacon. What are you makin?

Always SmokinAlways Smokin Posts: 111
edited November -1 in EggHead Forum
makin bacon here.
Fresh fresh bellies,mortons cure salt, kosher salt, brown sugar, lil bit of maple syrup, herbs de provence and bay leaves. six days in the fridge, then out of the bags and dry on racks in the fridge for 2 days. Last, smoke w some apple wood 150 for about 5 hours. freeze and slice on a good slicer.VERY TASTY BACON
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What u makin this weekend?[

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