Mmmmmm - Bacon - Yum!

NBK

Well-known member
Messages
67
Location
San Diego California
Grill(s) owned
  1. Bull
"You made too much bacon" said no-one!

A 13 pound hog belly, 9 days in the maple/brown sugar brine, dried and peppered generously and 180º set temp on the bull until 150º was achieved. Bacon - its what's for breakfast, lunch and dinner.

Couldn't be happier! I ran a smoke tube with hickory to help get a more dense flavor.

Had to make a BLT & avocado to test it out. It didn't suck... 20210407_190144.jpg 20210407_190644.jpg 20210407_190938.jpg 20210407_194539.jpg
 
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