Bacon because thats what all the cool kids are doing

U_tarded

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!

cazzy

Awesome!! Eager to try this!

bigphil

looks great , only did one so far but i agree better than any store brought and easy to do